Ingredients
Scale
Coconut Shrimp
- 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.
- Mix together sauce and serve. Yum! 🙂
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Game Day, Seafood