"Coconut Shrimp are coated in plenty of coconut flakes for superior crunch and subtle tropical sweetness. Crisp on the outside with succulent juicy shrimp inside. Serve with an easy 2-ingredient coconut shrimp dipping sauce."
1 pound 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
1 1/2 cups sweetened shredded coconut
1/2 cup panko breadcrumbs
Light olive oil, vegetable oil or coconut oil
Coconut Shrimp Dipping Sauce:
1/4 cup sweet chili sauce
1/4 cup apricot preserves or apricot fruit spread
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, add eggs and beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup Panko bread crumbs.
Dredge shrimp in flour then dip in beaten egg and then finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a Reynolds parchment paper lined baking sheet and repeat with remaining shrimp.
Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and sauté 2-3 minutes, flip and sauté another 2 minutes until golden brown on both sides and shrimp is firm and pink then remove to a paper towel lined plate. Cook in batches and don’t overcrowd the pan.
For the Dipping Sauce: Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve with coconut shrimp.