Coconut Shrimp with Sweet Chili Apricot Sauce

By bklynmommy

Ingredients

• 1 lb. medium shrimp (uncooked, peeled and deveined)
• 1 c. flour
• 2 eggs, beaten
• 1 c. sweetened, shredded coconut (or unsweetened, fresh)
• 1 c. panko bread crumbs
• salt and pepper
• Oil of your choice, a lot
• 1/2 c. sweet chili sauce
• 1/4 c. apricot preserves
• 1 tsp. sriracha

Details

Adapted from littlemommybigappetite.blogspot.com

Preparation

Step 1

1. Heat a dutch oven with enough oil to fill the pot so that the shrimp will not touch the bottom.
2. Put the flour in one small bowl, then the egg in another small bowl.
3. In a bowl, mix the coconut and bread crumbs.
4. Dredge the shrimp in flour, then dip in egg, and finally, roll in bread crumb mixture.
5. The oil should be 360-370 degrees before frying. After testing the oil to see if the breading browns quickly (but not too quickly), place 1/3 of the shrimp in the dutch oven. Cook for about 2 minutes, until shrimp are golden brown.
6. Repeat twice until all shrimp have been fried.
7. Sprinkle the shrimp with salt and pepper.
8. Mix the sweet chili sauce, apricot, and sriracha in a bowl for dipping.