Coconut Shrimp with Sweet and Spicy Dipping Sauce

Ingredients

Shrimp:

1 lb large shrimp, peeled and deveined, tails on

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup shredded coconut

Salt and pepper, to taste

Cooking spray or oil (for frying or air frying)

Sweet and Spicy Dipping Sauce:

1/2 cup apricot preserves or orange marmalade

1-2 tsp hot sauce (adjust to taste)

1 tbsp rice vinegar or apple cider vinegar

For Serving:

Steamed rice

Fresh parsley or cilantro, chopped (for garnish)

Crispy Coconut Shrimp with Sweet Chili Sauce - Kelly's Clean Kitchen

Instructions

1. Prepare the Shrimp:

Season shrimp with salt and pepper.

Set up a breading station: place flour in one bowl, beaten eggs in the second bowl, and a mixture of panko breadcrumbs and shredded coconut in the third bowl.

Dip each shrimp in flour, then egg, and finally coat with the panko-coconut mixture. Press gently to ensure the coating sticks well.

2. Cook the Shrimp:

For Frying: Heat oil in a skillet over medium heat. Fry the shrimp in batches until golden and crispy (about 2-3 minutes per side). Drain on paper towels.

For Air Frying: Preheat the air fryer to 400°F (200°C). Arrange shrimp in a single layer in the basket and spray with cooking spray. Cook for 8-10 minutes, flipping halfway through, until golden and crispy.

3. Make the Dipping Sauce:

In a small bowl, whisk together apricot preserves, hot sauce, and vinegar until smooth. Adjust hot sauce to desired spice level.

4. Serve:

Serve the shrimp with steamed rice and dipping sauce on the side. Garnish with fresh parsley or cilantro.