Sunday, August 3, 2008
Coconut Shrimp with Spicy Pineapple-Apricot Sauce
For the dipping sauce:
1/2 pineapple preserves
1/2 apricot preserves
1/4 cup pineapple-apricot horseradish sauce or honey mustard
2 tbsp lemon juice
1 tsp sambal oelek
For the shrimp:
1 cup flour
1 tsp baking powder
3 large eggs
2 cups panko (Japanese bread crumbs)
1 cup shredded coconut
1/2 teaspoon allspice
1 tsp kosher salt
1 lb jumbo peeled and deveined shrimp
canola or peanut oil for frying
How to make Coconut Shrimp with Spicy Pineapple-Apricot Sauce
Make the dipping sauce by mixing all ingredients together in a small heatproof bowl. Microwave on high for 1 minute. Stir and set aside.
Put about 2 inches of oil in a large, deep pot. Begin heating oil to 325 degrees F. While oil is heating, prepare the shrimp as follows.
Place flour in a wide, shallow plate or baking dish. Place eggs in a wide, shallow bowl.
Combine panko, coconut, allspice and salt in another wide, shallow plate or baking dish.
Dip each shrimp in flour, coating both sides. Shake off any excess. Dip into egg mixture, allowing excess to drip off. Then, dip shrimp into panko/coconut mixture, patting it into the shrimp to stick.
Carefully, drop the shrimp into the oil, 5-6 at a time, and fry until golden brown, no more than 2 minutes. Drain on paper towels. Repeat until all shrimp are cooked.
Serve shrimp with Spicy Pineapple-Apricot Dipping Sauce.
Hungry? Visit me at Sticky, Gooey, Creamy, Chewy for more great recipes!