Coconut Shrimp with the Best Dipping Sauce
Ingredients
- Reynolds Parchment Paper
- 1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups sweetened shredded coconut
- ½ cup panko bread crumbs
- 8 tablespoons light olive oil, or any high-heat cooking oil
- ¼ cup sweet chili sauce
- ¼ cup apricot preserves or apricot fruit spread
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Line a baking sheet with Reynolds Parchment Paper. Set aside.
- Rinse shrimp in cold water and pat dry with paper towels. Set aside.
- Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
- Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
- Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
- Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.
Source
Original recipe: View Original