Coconut Shrimp
- ~1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached (or not)
- vegetable oil (or coconut oil for better taste)
- cilantro, chopped (optional)
Dipping Sauce
- 1/2 cup apricot or peach preserves (or whatever you have)
- 1/2 teaspoon grated lime peel
- 1 tablespoon fresh lime juice
- 1/8 to 1/4 teaspoon crushed red pepper flakes
Shrimp
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Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
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Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mix, pressing to adhere as much coconut as possible. Set aside on a plate.
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Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches (don't crowd the pan). Fry until golden brown, about 2 minutes each side.
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Place the fried shrimp on a plate lined with paper towels. Serve with Thai sweet chili sauce, or the sauce below.
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Sprinkle with a little chopped cilantro (optional) and serve. Leftovers keep well in the refrigerator for up to 3 days.
Dipping Sauce
- Mix together sauce ingredients in a small bowl.
Best to do this with large shrimp, because using smaller shrimp takes forever to prep.
From https://sallysbakingaddiction.com/easy-coconut-shrimp/
Dipping sauce from https://www.bettycrocker.com/recipes/coconut-shrimp-with-dipping-sauce/91db865e-7fa2-4637-8d5a-88031aa19885