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Crispy Coconut Shrimp with the Best Dipping Sauces

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6


  • BUBBL’R tropical dream’r for serving
  • 1 lb. large shrimp, 21-25 count peeled and deveined with tails on
  • ½ cup flour
  • ½ tsp. garlic powder
  • ½ tsp. fine sea salt
  • 2 large eggs beaten
  • 1 ½ cups shredded coconut
  • ½ cup panko breadcrumbs
  • olive oil for cooking
  • ¼ cup sweet thai chili sauce
  • ¼ cup apricot preserves
  • ½ cup sour cream
  • 1 avocado ripe
  • ½ cup fresh basil leaves
  • juice of 1 lime


  • Pat the shrimp dry with a paper towel.
  • Set up your battering station with 3 bowls. In the first bowl, mix the flour, garlic powder, and salt together. In the second, add the beaten eggs. In the third, mix the shredded coconut and breadcrumbs.
  • Dredge the shrimp through the flour, then dip in the beaten eggs, then coat in the coconut-breadcrumb mixture. Transfer to a large plate as you finish the remaining shrimp.
  • Place a large skillet over medium heat and add enough oil to generously coat the bottom of the skillet, about 1/4” deep.
  • Working in small batches, once the oil is hot(at 350F), add the shrimp to cook 2 minutes on each side, until golden brown and cooked through.
  • To make the first sauce, combine the sweet Thai chili sauce and apricot preserves in a bowl, mix well, then set aside.
  • To make the second sauce, combine the sour cream, avocado, basil, and lime juice to a blender to pulse until smooth. Adjust thickness to preference with water. Season with salt and black pepper to taste.
  • Enjoy the coconut shrimp warm with the two dipping sauces and BUBBL’R Tropical Dream’r for a complimentary refreshment!