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IN THE KITCHEN with Fareway: Coconut Shrimp

Whitney Hemmer showed us how to make it Tuesday, September 29th.

Coconut Shrimp

Makes 4 servings

Total time: 15 minutes


1 pound pre-cooked shrimp

½ cup flour

Salt and pepper, to taste

2 eggs

1 cup unsweetened coconut flakes

½ cup panko breadcrumbs

2 Tbsp. oil

For dipping sauce

½ cup apricot preserves

2 Tbsp. sriracha (more or less, to taste)


Combine flour with salt and pepper in a bowl.

In a second bowl, whisk eggs.

In a third bowl, combine coconut flakes and breadcrumbs.

Dredge shrimp in flour, then egg, then breadcrumbs.

Heat oil in a large sauté pan over medium-high heat. Sauté shrimp until coating is brown and crispy, about 4 minutes, flipping halfway through.

Combine sweet chili sauce and fruit preserves. Serve with shrimp.

Nutrition information per serving (includes dipping sauce): 545 calories; 25 g fat; 16 g saturated fat; 276 mg cholesterol; 371 mg sodium; 49.5 g carbohydrate; 9 g fiber; 21 g sugar; 29 g protein