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Fried Coconut Almond Shrimp with Apricot Dipping Sauce


When I edit photos, I just pick the ones that I think are the stand outs (often only one or two) edit those, export and review what I’ve done.

It wasn’t until I pulled this set up in review that I saw that it seemed to tell the story of shrimp desperation. Maybe it’s just me, spending too much time behind this computer with limited human interaction, but this is what I see:

First, the recently transformed shrimp, fresh out of a scorching oil bath, sees potential solace in an a pool of amber liquid.

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He makes his move, hesitant at first, he throws himself towards the cool pool of dipping sauce that will surely quench the scorching heat that radiates in his coconut crusted core. He’s close, but there’s still a ways to go before he can dip his heated middle in the apricot flavored oasis. He pushes on, hoping a few more flips will land him in his sticky sanctuary.

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He pulls all the strength he can muster after his recent collision with the deep fryer and launches forward, landing cleanly in the middle of the delicious basin. It’s not enough, he wants more. He takes a moment to gather his strength.
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One more explosive shove and he’s there, right in the middle of the refreshing wellspring. He lets out a deep sigh. 
Coconut Almond Shrimp with Apricot Dipping

It’s ok to judge me for that. I’ve mostly spared you all from the incessant rambling of my haywired brain, but today has been a long day, you’ll have to forgive me. And my shrimp crazed ramblings.
But I do hope you come back tomorrow, I’ll have a lovely cocktail for you that will go well with this delicious shrimp.
Fried Coconut Almond Shrimp with Apricot Dipping Sauce


    For the Shrimp:
  • Oil for frying
  • 12 shrimp, raw, deveined, shell removed (tail still on OK)
  • ½ cup all purpose flour
  • 1 tsp salt
  • 2/3 cup sweetened shaved coconut
  • ¼ cup almond slices
  • 2 egg whites
  • 1 tbs water
  • For the Sauce:
  • ¾ cup apricots, chopped (fresh but soft work best)
  • ¼ cup thai sweet chili sauce
  • ¼ tsp sriracha
  • 1 tbs soy sauce


  1. Add 3 inches of canola oil to a pan, clip a deep fry thermometer onto the side. Bring the oil to 375 to 400 degrees, adjust heat to maintain that temperature range.
  2. Add the coconut and almond slices, pulse until well combined, add to a small bowl.
  3. In a separate bowl whisk the salt and flour.
  4. In a third bowl whisk together the egg whites and water.
  5. One at a time, dredge the shrimp in flour, then coat in egg whites, and finally roll in coconut mixture.
  6. Drop into the hot oil, fry until golden brown, about 3 minutes. Drain on a stack of paper towels.
  7. Add all of the sauce ingredients to a small food processor or blender, blend until smooth.
  8. Serve shrimp with dipping sauce.
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12 Responses to Fried Coconut Almond Shrimp with Apricot Dipping Sauce

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