Crispy Coconut Panko Shrimp with Apricot Chili Dipping Sauce
Intro: Coconut panko shrimp is one of my favorite things to make, and it only takes a simple three-step breading and a quick shallow fry. The dipping sauce is just two ingredients: apricot jam and sweet chili sauce.
Serves: 4
Time: 30 minutes
Ingredients
Shrimp
1 1/2 lbs large shrimp (16 to 20 count), peeled and deveined, tails on
Salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups coconut panko, or 1 cup garlic panko mixed with 1/2 cup shredded coconut
Vegetable, canola, or avocado oil for shallow frying
Dipping sauce
1/2 cup apricot jam
1/2 cup sweet chili sauce
Steps
Set a wire cooling rack over a sheet pan.
Stir the apricot jam and sweet chili sauce together in a small bowl. Set aside.
Pat the shrimp dry and season with salt and pepper.
Set up three shallow bowls: flour, beaten eggs, and coconut panko. If you can't find coconut panko, mix garlic panko with shredded coconut.
Dredge each shrimp in flour, dip in egg, then press firmly into the panko on both sides, leaving the tail bare.
Heat about 1/2 inch of oil in a large skillet over medium-high heat until it shimmers.
Fry the shrimp in batches, 2 to 3 minutes per side, until golden and cooked through. Shrimp are done when they're opaque and reach 145°F.
Move the shrimp to the rack so they stay crisp on all sides.
Serve with the dipping sauce.
Build Your Plate
Lighter: shrimp over a big green salad or crunchy slaw, with sauce on the side.
Bigger appetites: shrimp over a bowl of rice with extra sauce.
Picky eaters: shrimp with just the dipping sauce.
Party: serve them on a platter as an appetizer with the sauce in the center.
Leftovers
Store the shrimp and dipping sauce separately for up to 3 days. Reheat the shrimp on a cooling rack set over a sheet pan in a 350°F oven for about 8 to 10 minutes, until hot and crisp. Leftovers are great over a salad or tucked into a wrap with slaw.
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