Coconut Shrimp with Apricot- Sweet Chili Dipping Sauce

My dad wanted me to make that coconut shrimp i made right before i started this blog, so i did. And this is a remarkably simple recipe to make, but no one has to know that. All they'll know is they're eating awesome coconut shrimp that you SLAVED over. lol

First, you want to get your battering station ready:

a bowl with 1 cup flour
a bowl with 1 egg (lightly beaten)
a bowl with 1 cup panko bread crumbs and 1 cup shredded coconut



Then just dredge the shrimp in the flour, dip the shrimp into the egg and into the panko and coconut mixture. I did this while heating up the peanut oil i used to fry them.


I need to make a comment about the shrimp here though. The first time i made this recipe i used fresh shrimp with the tails on from the grocery store; they were specifically bought for the making of this recipe. This time though - i didn't have the resources - and already had a bag of frozen Costco shrimp in the freezer... i know, i know... get off my back. lol

Anyway - i found that you really want the bigger, prettier shrimp for this recipe. You need more actual shrimp surface area in order to get more shrimp taste and less coating. Don't get me wrong, they were still very good - just not as good as the first time around.

Now onto the dipping sauce:

2 tablespoons sweet chili sauce
1 tablespoon apricot preserves

Mix them up well and serve with them skrimps like so!

I served them with a romaine lettuce salad with carrots, cheese, egg and some slivered almonds. It was a good meal and very easy to make! YUM SHRIMP!