My mum brought me a big bag of shrimp yesterday and as I was trying to decide how to prepare it, I came across this quick and easy Coconut Shrimp recipe.  Elation set in as I realized I had every ingredient needed to make this yummy treat!  (This was a small miracle being that we are in the middle of a move and my pantry is pretty bare.)  I love coconut shrimp, but I don’t like the price I have to pay at a restaurant for a couple of these babies, so having this recipe on hand will help cure my cravings quite frequently without putting a dent in my wallet. 🙂 It is so easy to make these and the result is absolutely delicious!!! I especially recommend serving with the Spicy Apricot dipping sauce listed beneath the shrimp recipe!

Ingredients:

• 1/3 cup AP flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 eggs, beaten
• 3/4 cup panko bread crumbs
• 1 cup sweetened coconut
• 1lb large, raw shrimp, cleaned and deveined
• canola oil (you could use coconut oil instead if you like)

Instructions:

1. You will need three bowls.  
2. Put the flour, salt and pepper in one bowl (whisked together.)
3. Beat the two eggs in the second bowl.
4. Put the panko and coconut in the third bowl and combine well.  
5. One by one, coat the shrimp with the flour mixture, then dip in egg, then coat with the coconut/panko mixture.  (Get as much of the coconut/panko mixture on each shrimp as you can.)  Set all the shrimp gently on a plate as you prepare the lot.
6. Heat about 1/2 an inch of canola oil in the bottom of your skillet.  
7. Fry the shrimp in batches for 2-3 minutes on each side until golden brown. (Don’t put too many in the pan at once.)  
8. When they are done, place them on a clean, paper towel lined plate while you fry the rest in batches.  
9. Serve with dipping sauce.

As a note, you can refrigerate leftovers and heat them in a 350 degree oven for five to ten minutes the next day if you like.

Spicy Apricot Dipping Sauce