Coconut Shrimp

Ingredients

• 1 lb large raw shrimp (26 to 30 per lb), peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 large eggs, beaten
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup panko bread crumbs
• about 1 qt vegetable oil, for frying
• 1/4 cup apricot preserves
• 1/4 cup sweet chili sauce

Before you start

• Set out three shallow bowls.
• Line a plate with paper towels.

Directions

1. Toss shrimp in seasoned flour, shake off excess: large raw shrimp (26 to 30 per lb), all-purpose flour, salt, ground black pepper.
2. Dip in: step 1, eggs.
3. Press into mixed: step 2, sweetened shredded coconut, panko bread crumbs.
4. Fry in batches at 375°F until golden, 2 to 3 min, drain: step 3, vegetable oil.
5. Whisk together: apricot preserves, sweet chili sauce.
6. Serve shrimp with the dip: step 4, step 5.