Quick & Easy Coconut Shrimp

Ingredients

Ingredients for Coconut Shrimp:

1.5 lbs large shrimp 21-25 count, peeled and deveined with tails left on

1/2 cup all-purpose flour

1 tsp garlic powder

1 tsp salt

2 large eggs beaten with a fork

1 1/2 cups sweetened shredded coconut *

1 cup panko bread crumbs

vegetable oil

1 lime cut into wedges, to serve

Ingredients for Shrimp Dipping Sauce:

1/4 cup sweet chili sauce

1/4 cup apricot preserves or apricot fruit spread

Instructions

Set up 3 shallow bowls. In the first, stir together flour, garlic powder, and salt. In the second, beat 2 eggs with a fork. In the third, combine coconut flakes and panko bread crumbs.

Dip shrimp in beaten eggs, dredge in flour, then finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with the remaining shrimp. Once all shrimp are breaded, either fry right away or refrigerate for later.

To Fry: place a large pan over medium-high heat and add enough oil to generously cover the bottom (1/4" deep). Once the oil is hot (350˚F), add shrimp and fry for 2 minutes per side until golden brown and the shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan

Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over the finished shrimp before serving if you'd like.

Enjoy! Buen Provecho!