Coconut Shrimp with Dipping Sauce

Instructions

1. Step 1

   Stir the apricot preserves, sweet chili sauce, and lime juice together until smooth. Set the dipping sauce aside.

   Ingredients used: 120.0 gr Apricot Preserves, 15.0 ml Lime Juice, 60.0 ml Sweet Chili Sauce

   Cookware: Small Mixing Bowl

2. Step 2

   Combine the flour, salt, and ground black pepper in a shallow bowl.

   Ingredients used: 65.0 gr All-Purpose Flour, 1.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: Shallow bowl

3. Step 3

   Crack the eggs into a second shallow bowl and whisk until evenly blended.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl, whisk

4. Step 4

   Mix the panko breadcrumbs and shredded coconut in a third shallow bowl. Place a wire rack over a rimmed baking sheet.

   Ingredients used: 60.0 gr Panko Breadcrumb, 75.0 gr Unsweetened Shredded Coconut

   Cookware: rimmed baking sheet, Shallow bowl, wire rack

5. Step 5

   Pat the shrimp dry. Coat each shrimp in the seasoned flour, dip it in egg, and press it into the coconut mixture; arrange the breaded shrimp on the rack.

   Ingredients used: 24.0 piece Shrimp

   Cookware: paper towels, rimmed baking sheet, Shallow bowl, wire rack

6. Step 6

   Pour the vegetable oil into a heavy pot and heat over medium heat to 175°C.

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

7. Step 7

   Fry the shrimp in small batches until the coating is golden and the centers reach 63°C, about 2 to 3 minutes per batch. Keep the oil near 175°C between batches.

   Timer: 12 min (fixed)

   Cookware: Kitchen thermometer, Large heavy pot with lid, slotted spoon

8. Step 8

   Transfer each cooked batch to the wire rack and let it drain briefly.

   Timer: 2 min (fixed)

   Cookware: rimmed baking sheet, slotted spoon, wire rack

9. Step 9

   Serve the coconut shrimp immediately with the prepared dipping sauce.

   Cookware: Small Mixing Bowl