Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
Oh, my! I never thought that this recipe would be this good! A big thanks to my dear friend, Anita, for this spectacular recipe! I am so glad that I gave this a try because I never would have tasted perfection! Try it now and prepare to be amazed. Enjoy!
Ingredients for Coconut Shrimp:
1 pound large shrimp 21-25 count, peeled and deveined with tails left on
1/4 c all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 large eggs beaten with a fork
1 1/2 c sweetened shredded coconut *
1/2 c panko bread crumbs
light olive oil or vegetable oil or coconut oil
1 lime cut into wedges, to serve
Ingredients for Shrimp Dipping Sauce:
1/4 c sweet chilli sauce
1/4 c apricot preserves or apricot fruit spread
Rinse the shrimp and use paper towels to pat them dry.
Add 1/2 tsp of garlic, 1/4 cup of flour, and 1/2 tsp of salt into a mixing bowl. Stir until well mixed.
In another mixing bowl, add 2 eggs and beat until creamy.
In another mixing bowl, add 1/2 cup of panko bread crumbs and 1 1/2 cup of coconut flakes. Stir until well mixed.
Add the shrimp into the beaten egg, then into the crumb mixture, then into the coconut crumb mixture. Shake off any excess.
Repeat the process to the rest of the shrimp.
Place a pan on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the coated shrimp and cook each side for about 2 minutes or until golden brown.
Remove from the skillet onto a clean plate. Repeat the process to the rest of the shrimp.
In a mixing bowl, add 1/4 cup of apricot and 1/4 cup of sweet chilli sauce. Stir until well mixed.
Serve the shrimp with the sauce. Enjoy!
Squeeze lemon over the shrimp.
Calories 316 | Calories from Fat 135 | Fat 15g 23% | Saturated Fat 8g 50% | Cholesterol 245mg 82% | Sodium 1004mg 44% | Potassium 177mg 5% | Carbohydrates 25g 8% | Fiber 1g 4% | Sugar 15g 17% | Protein 19g 38% | Vitamin A 80IU 2% | Vitamin C 6.5mg 8% | Calcium 134mg 13% | Iron 2.8mg 16%