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Coconut Shrimp with Strawberry Dipping Sauce

Course Main
Cuisine N/A
Keyword coconut, panko, seafood, shrimp, strawberries, strawberry
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 3 -4 Servings


Dipping Sauce:

  • 1 teaspoon canola oil + more for frying
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons strawberry preserves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons light brown sugar
  • 1-2 chipotle peppers stemmed, seeds removed, and finely minced
  • 1 cup finely chopped strawberries


  • 1 cup flaked coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 2 egg whites
  • 3/4 cup all purpose flour
  • 3/4 pounds large shrimp peeled and deveined with tails on


  • In a small skillet, drizzle 1 teaspoon canola oil over medium heat. Once heated, add the red onions. Cook until beginning to soften and become translucent. Whisk in the strawberry preserves, red wine vinegar, brown sugar, and chipotle. Continue to whisk until the mixture is heated through and becomes smooth. Stir in the strawberries. Cook until the sauce begins to bubble. Remove from heat. If desired, use an immersion blender to smooth.
  • In a large skillet, pour oil until 1/2 inch deep over medium high heat.
  • In a rimmed plate, combine coconut, panko, and salt. In a shallow bowl, beat together egg whites. On another rimmed plate, add flour.
  • Coat the shrimp in the flour. Shake off the excess and coat in egg whites. Toss in the coconut panko mixture. Once the oil is heated, fry the coated shrimp until crisp and golden, 3-4 minutes. Remove with a slotted spoon and drain on towel lined plate.
  • Serve immediately with warm dipping sauce.