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