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

tip

For recipe video in French: https://youtu.be/43fL91bX4J8

Ingredients

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

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

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.