Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)DifficultyIntermediateCategory

Shrimp is breaded in coconut flakes and pan-fried. Served with a homemade apricot dipping sauce, made from fresh Ontario apricots, soy sauce and ginger. Sprinkled with sliced green onions for garnish.

Cook Time10 mins

INGREDIENTS

 1 egg
  cup 2% milk
 ¼ cup all-purpose flour
 1 cup flaked coconut
 24 deveined and shelled
 4 Ontario apricots, diced
 ¼ granulated sugar
 1 ginger (1x1) peeled
 1 tbsp soy sauce
 1 tbsp finely chopped scallion greens
 ½ tsp lemon juice
 2 tsp Sriracha
 2 tbsp vegetable oil

DIRECTIONS

1

In a small bowl, whisk together egg and milk. Place flour in another small bowl, and in one last bowl place flaked coconut. Hold shrimp by tail and dredge in flour, then egg mixture, then coconut. Place on parchment lined baking sheet. Refrigerate until ready to cook.

2

Meanwhile, purée sugar and diced apricots. In a small saucepan over medium-high heat combine apricot purée, ginger, soy sauce, green onions, lemon juice and Sriracha. Cook for 2 minutes and remove piece of ginger.

3

When ready to serve, heat oil over medium-high heat in a large frying pan. Pan-fry shrimp turning once, for 2 to 3 minutes. Using tongs, remove shrimp. Serve warm with apricot dipping sauce.

Tip: For colour, garnish apricot dipping sauce with green onion or cilantro

Ingredients

 1 egg
  cup 2% milk
 ¼ cup all-purpose flour
 1 cup flaked coconut
 24 deveined and shelled
 4 Ontario apricots, diced
 ¼ granulated sugar
 1 ginger (1x1) peeled
 1 tbsp soy sauce
 1 tbsp finely chopped scallion greens
 ½ tsp lemon juice
 2 tsp Sriracha
 2 tbsp vegetable oil

Directions

1

In a small bowl, whisk together egg and milk. Place flour in another small bowl, and in one last bowl place flaked coconut. Hold shrimp by tail and dredge in flour, then egg mixture, then coconut. Place on parchment lined baking sheet. Refrigerate until ready to cook.

2

Meanwhile, purée sugar and diced apricots. In a small saucepan over medium-high heat combine apricot purée, ginger, soy sauce, green onions, lemon juice and Sriracha. Cook for 2 minutes and remove piece of ginger.

3

When ready to serve, heat oil over medium-high heat in a large frying pan. Pan-fry shrimp turning once, for 2 to 3 minutes. Using tongs, remove shrimp. Serve warm with apricot dipping sauce.

Tip: For colour, garnish apricot dipping sauce with green onion or cilantro

Coconut Shrimp with Ontario Apricot Dipping Sauce