Ingredients
Coconut Shrimp
- 1 lb. large shrimp (21-25 count), peeled and deveined with tails left on
- ¼ cup all-purpose flour
- ½ tsp. garlic powder
- ½ tsp. salt
- 2 large eggs
- 1½ cups sweetened shredded coconut
- ½ cup panko bread crumbs
- Light olive oil, vegetable oil or coconut oil
Dipping Sauce
- ¼ cup sweet chili sauce
- ¼ cup apricot preserves or apricot fruit spread
Preparation
Rinse shrimp in cold water and pat dry with paper towels. Set aside.
Line a baking sheet with parchment paper.
Set up 3 bowls. In the first, stir together flour, garlic powder and salt. In the second, add eggs and beat them with a fork. In the third, combine coconut flakes and panko bread crumbs.
Working one shrimp at a time, dredge shrimp first in the flour mixture, then in the beaten egg mixture and lastly in the crumb mixture (use your hands to press coconut crumbs into the shrimp). Transfer shrimp to baking sheet and repeat process with remaining shrimp.
Place a large nonstick pan over medium heat and add enough oil to generously coat the bottom. Once oil is hot, add just enough shrimp to cover bottom of pan and sauté 2 to 3 minutes. Then flip shrimp and sauté another 2 minutes until shrimp are golden brown on both sides. Remove shrimp to a paper towel-lined plate.
Cook remaining shrimp in batches, making sure not to overcrowd the pan.
For dipping sauce: Stir together sweet chili sauce and apricot preserves and serve with the sautéed coconut shrimp