Coconut Shrimp with Sweet Chili Sauce
Quick and easy shrimp coated in a crispy golden brown coconut, served with a mild chili sauce for dipping.
- 2 eggs, beaten
- 1/2 cup panko breadcrumbs
- 1 lb 21/25 peeled, deveined shrimp, tail still intact
- 1/4 cup apricot jam
- 1 cup unsweetened grated coconut
- frying oil
- 1/4 cup orange marmalade
- salt and pepper
- 1 cup of flour
- pinch of sriracha or chili sauce to taste
First, start by seasoning all of your shrimp on both sides with salt and pepper.
Then, prepare your breading by having flour in your first bowl, eggs in the second bowl, and the coconut and panko in the third bowl (whisk to combine).
Place a plate or a large sheet of waxed paper on your counter and dip all the shrimp in the flour, then the eggs, then the panko coconut, and arrange them until ready to fry. The most important thing to remember here is to let all the excess drip off. If you've ever had a fallen breadcrumb, it means you haven't shaken off the excess flour and / or egg.
In batches, fry the shrimp at 350 degrees F for 2 minutes, until golden brown and cooked through, then remove them on a paper towel.
If you are deep frying the shrimp, add 1/2 "of oil to the pan and fry them over medium-high heat for about 60-90 seconds per side.
Mix together the orange marmalade, apricot jam and chili sauce to taste and serve as a dip for the shrimp. Happy Cooking Time.