Looking for a perfectly poppable party appetizer? These golden, crisp coconut shrimp are so good, you can't eat just one. Enjoy them with our sweet chili-apricot dipping sauce.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/2 cup 2% milk
- 1 cup sweetened shredded coconut
- 1/2 cup panko bread crumbs
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- oil for deep-fat frying
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves
Instruction
- In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine coconut and bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help adhere.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels.
- In a small bowl, whisk chili sauce and preserves; serve with shrimp.
