Most coconut shrimp recipes accurately point out that deep-frying the shrimp achieves the very best crispy taste treat. But this recipe is delicious, too. It’s adapted from a recipe found on a bag of frozen shrimp from Publix.
The first time we made this recipe, we used toasted sweetened coconut I had forgotten to put out for garnishing Lime Bars at the beach..maybe that’s why the shrimp were so good.
¼ cup flour
2 large eggs
1 tablespoon water
1 cup panko (Japanese bread crumbs)
1 cup shredded unsweetened coconut
1/2 teaspoon kosher salt
1/2 teaspoon allspice
1 pound shrimp (peeled and deveined)
¼ cup canola oil
1/2 cup apricot preserves
1 1/2 tablespoons prepared horseradish sauce
Place flour in shallow bowl. Combine eggs and water in another shallow bowl. Combine panko, coconut, salt, and allspice in a third shallow bowl, larger than the first two.
Dip each shrimp in flour coating both sides, shake off any excess. Dip into egg mixture, allowing excess to drip off. Dip into coconut mixture. Place triple-dipped shrimp on a plate.
Head canola oil in frying pan on medium-high for 2-3 minutes. Add half the shrimp to pan, cook 1-2 minutes per side until golden. Drain on paper towels. Cook the second batch and drain. Do not overcook shrimp!
Microwave jam and horseradish in a bowl for a few seconds. Use as dipping sauce for the shrimp. Tomato tartar sauce would be delicious too, and you can also use Thai sweet chili sauce.