Recipes Of The DayUncategorized

Coconut Shrimp with the Best Dipping Sauce

PREP TIME: 15 minutes COOK TIME: 15 minutes

SERVINGS: 8 COURSE: Appetizers & Snacks

INGREDIENTS

  • for the coconut shrimp:
  • 1 pound large shrimp (21 to 25 count), peeled and deveined with tails left on
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups sweetened shredded coconut (we used baker’s brand “angel flake coconut sweetened” located in the baking section)
  • 1/2 cup panko bread crumbs
  • 8 tablespoons light olive oil, or any high-heat cooking oil
  • reynolds® parchment paper
  • for the apricot sweet chili sauce:
  • 1/4 cup sweet chili sauce
  • 1/4 cup apricot preserves or apricot fruit spread

DIRECTIONS

STEP 1

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

STEP 2

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.

STEP 3

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, sauté right away.

STEP 4

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

STEP 5

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

Source : www.reynoldskitchens.com

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