Coconut Shrimp with Caribbean Dipping Sauce

Ah….the delicious taste of sweet, juicy, golden, crispy coconut shrimp dipped in a sweet coconut-pineapple- lime-mango sauce.

One bite and you will think you have been whisked away to a tropical paradise.

What a great summer tradition! Of course, coconut shrimp can be enjoyed any time of the year, but it’s just something special about eating coconut shrimp in the summertime. It reminds me of being at the beach and sitting at an open-air restaurant, enjoying the ocean breeze.

I’m so excited to share this recipe with you today. I know you will love it just as much as I do. I would put this recipe up to the best restaurants that are famous for their coconut shrimp.

I’ve eaten a lot of coconut shrimp and I’m confident to say I think this recipe is the best. Plus you can enjoy eating until your heart’s content without the expensive restaurant prices.

Whether you serve it as an appetizer or for your main dish, it will be the most remembered dish that you will ever make.

It’s really super easy to make! If you are making this to serve at a party or as an appetizer, buy the large size shrimp and buy the jumbo size for a main entrée. Be sure they are peeled and deveined with the tails on.

Here’s the step-by-step process:

You will need 3 bowls-one for flour and the Caribbean jerk seasoning, one for the egg mixture and one for the panko-coconut mixture.

Dredge the shrimp into flour seasoned with Caribbean jerk seasoning. The Caribbean seasoning gives it a nice flavor with just the right amount of kick. Dunk shrimp into the egg-sugar mixture. The sugar in the eggs gives the shrimp a delicious sweet taste. Next roll the shrimp in the panko breadcrumb/coconut mixture and place the shrimp on a parchment lined baking pan and place in the refrigerator for at least 20 to 30 minutes. Chilling helps to keep the breading on the shrimp while frying. You can use vegetable oil to fry, but I prefer frying the coconut shrimp in coconut oil. Coconut oil gives the shrimp an extra good favor and coconut oil holds up well over high heat which makes the shrimp extra crispy and not as greasy as vegetable oil.

Caribbean Dipping Sauce, it’s absolutely delicious and it’s perfect for dipping the Coconut Shrimp into. I like to make it the day before so it can thicken up and all the wonderful tropical favors have a chance to soak in.

Enjoy!