1 lb Jumbo sized shrimp (16-20) (peeled and deveined)
1/4 cup flour
1 large egg
1 1/2 cup panko breadcrumbs
1 cup shredded sweet coconut
1–2 cups canola oil
1 teaspoon seafood seasoning
salt and pepper to taste
Dipping Sauce
1 cup apricot preserves
1/4 cup sweet Thai chili sauce
1 tablespoon prepared horseradish
1–2 tablespoons Sriracha
Instructions
Add oil into pan to heat up.
Set up three shallow dishes 1) flour 2) egg with a splash of water beaten 3) panko and coconut mixed together
Season your shrimp well with seasoning of choice and dip into flour, then egg, them panko and coconut mixture. Place 4-5 in oil when fully coated.
Cook for 2 minutes on each side or until golden. (The first batch will come out lighter than the others) Scoop them out onto a paper towel covered plate to absorb extra oil when they’re cooked.
