Better Homemade: Dip crispy, coconut-y shrimp in a homemade sweet and spicy sauce for a healthier version of traditional fried coconut shrimp.


  • ½ cup flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 eggs, beaten
  • ½ cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 12 oz deveined, tail-off raw shrimp

Dipping Sauce

  • ¼ cup red pepper jelly
  • 2 tsp. bottled ginger
  • 2 tsp. apple cider vinegar
  • 2 tsp. minced garlic
  • ¼ cup lightly packed fresh mint
  • ¼ tsp. salt
  • ⅛ tsp. pepper


  1. In a shallow dish, add the flour and season with salt and pepper.
  2. In a separate shallow dish, add the beaten eggs. In a final shallow dish combine the breadcrumbs and coconut.
  3. Working in batches, toss 1/3 of the shrimp in the flour, then the egg and finally in the coconut mixture. Coat both sides of the shrimp well in coconut mixture. Place on a large cutting board and repeat with remaining shrimp.
  4. Place baking rack in the bowl in the high position and place 12 shrimp on top.
  5. Tap the grill button and set temperature to 400°F and fry for 6-7 minutes. Repeat with remaining shrimp.
  6. Meanwhile, in the bowl of a small food processor, add all of the sauce ingredients and mix on low speed until mint is finely chopped.
  7. Serve hot coconut shrimp with dipping sauce.


Seafood Recipes Beyond Grilling