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Coconut Shrimp with Ontario Apricot Dipping Sauce

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.

24 shrimp



1 egg
1/3 cup 2% milk 75 mL
1/4 cup all-purpose flour 60 mL
1 cup flaked coconut 250 mL
24 shrimp deveined and shelled
4 Ontario apricots, diced
1/4 cup granulated sugar 60 mL
1 piece ginger (1x1) peeled
1 tbsp soy sauce 15 mL
1 tbsp finely chopped scallion greens 15 mL
1/2 tsp lemon juice 2 mL
2 tsp Sriracha 10 mL
2 tbsp vegetable oil 30 mL


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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

Nutritional Info

(per 1/24 of recipe): 57 calories; 2 g protein; 3 g fat (1 g saturated fat; 0 g trans fat; 15 mg cholesterol); 7 g carbohydrate (1 g fibre); 4 g sugars; 90 mg sodium; 51 mg potassium


This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.