Coconut Shrimp Recipe
Coconut provides the perfect complement of sweetness and texture for these delicious breaded shrimp, which are accompanied by a terrific apricot dipping sauce.
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2 cups coconut - shredded
2 cups panko breadcrumbs
salt and pepper to taste
2 cups flour
4 eggs - large
2 pounds shrimp - large, peeled and deveined
1/2 cup apricot preserves or marmalade
1 tablespoon rum
: frying pan or dutch oven, large bowl , two medium bowls, one small microwave safe bowl.
In a large bowl, combine the coconut, bread crumbs, salt and pepper.
In a medium bowl, whisk the eggs together.
In another medium bowl, place the flour.
Dredge the shrimp in the flour then dip them in the egg mixture, letting the excess drip off.
Then coat the shrimp with the coconut mixture.
Lay them out on a baking sheet.
Place 2-3 inches of oil in a dutch oven or frying pan and heat the oil to 350° F.
Fry the shrimp in small batches until golden brown, approximately 1 1/2 minutes on each side.
Remove with a slotted spoon and place on paper towels to drain.
For sauce, microwave on high the marmalade and rum, mixed together, in a small microwave safe bowl.
Thin out with more rum until it reaches your desired consistency.
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"I had this at a Christmas party and it was delicious!"
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