Crispy and Simple Coconut Shrimp (Better Than a Restaurant's!)

Blend together 1.5 cups sweetened shredded coconut and 0.75 cup plain panko until the coconut is finer but not dust-like, pulsing about 20 times.

Pour the blended coconut mixture into a bowl and set aside.

In a separate dish, whisk together 2 large eggs until the yolks are nicely broken up.

In another bowl, stir together 0.67 cup all purpose flour, 0.25 teaspoon table salt, 0.25 teaspoon garlic powder, and 0.125 teaspoon cayenne pepper.

Pat 1 pound of thawed extra large shrimp dry with a paper towel and sprinkle with kosher salt.

Set up a dredging station with the flour mixture, egg, and coconut mixture in separate bowls.

Dredge each shrimp in the flour mixture, then dip in the egg, allowing excess to drip off, and finally coat in the coconut mixture, using hands to ensure even coverage.

Place the breaded shrimp on a baking sheet and refrigerate while heating the oil.

In a large heavy-bottomed pot (Dutch oven), fill with vegetable oil about 2-3 inches deep and heat to 375°F, using a thermometer to monitor the temperature.

Prepare the dipping sauce by microwaving 3 tablespoons of apricot preserves in 10-second intervals until smooth, then mix with 1/3 cup sweet chili sauce until well combined.

Once the oil is at 375°F, carefully lower shrimp into the oil in batches of three, cooking until golden brown (about 30 seconds).

Remove shrimp with a spider and transfer to a paper towel-lined plate, monitoring oil temperature between batches.

Repeat frying process until all shrimp are cooked, adjusting the number of shrimp per batch as needed based on oil temperature and visibility.

Serve immediately with the dipping sauce.

Equipment Needed

Spice Level: