PREP TIME: 15 minutes COOK TIME: 15 minutes
SERVINGS: 8 COURSE: Appetizers & Snacks
- 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
Rinse shrimp in cold water and pat dry with paper towels.
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.
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.
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.
Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Source : www.reynoldskitchens.com