Coconut Shrimp with the Best Dipping Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Ingredients for - Coconut Shrimp with the Best Dipping Sauce

1. Large shrimp (21-25 per pound), peeled and deveined, tails left on - 1 pound
2. All-purpose flour - ¼ cup
3. Garlic powder - ½ teaspoon
4. Salt - ½ teaspoon
5. Large eggs - 2
6. Sweetened shredded coconut - 1 ½ cups
7. Panko bread crumbs - ½ cup
8. Light olive oil, or any high-heat cooking oil - 8 tablespoons
9. Reynolds® Parchment Paper - 8 tablespoons
10. Sweet chili sauce - ¼ cup
11. Apricot preserves or apricot fruit spread - ¼ cup

How to cook deliciously - Coconut Shrimp with the Best Dipping Sauce

1. Stage

Rinse shrimp in cold water and pat dry with paper towels.

2. Stage

Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.

3. Stage

Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.

4. Stage

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 saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.

5. Stage

Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.