Coconut Shrimp

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Servings: 6 as an appetizer Ingredients for Coconut Shrimp: 1 lb large shrimp, 21-25 count, peeled and deveined with tails left on 1/4 cup all-purpose flour 1/2 tsp garlic powder 1/2 tsp salt 2 large eggs, beaten with a fork 1 1/2 cups sweetened shredded coconut, * 1/2 cup panko bread crumbs light olive oil, or vegetable oil or coconut 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

Ingredients

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Rinse shrimp in cold water and pat dry with paper towels. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.

INSTRUCTIONS

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

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To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). 

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Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan. Use tongs to transfer to a paper towel-lined plate.

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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 finished shrimp before serving if desired.

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