Ingredients:

  • 1 lb large shrimp (16/20 count), peeled and deveined, tails left on
  • 0.5 cup cornstarch
  • 3 large egg whites
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 2 cups neutral oil for frying
  • 0.75 cup apricot preserves
  • 1 tbsp rice vinegar
  • 1 tsp red pepper flakes
  • 1 tsp prepared horseradish
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced fine

Instructions:

  1. Prepare the spicy apricot dipping sauce by combining apricot preserves, rice vinegar, red pepper flakes, horseradish, grated ginger, and minced garlic in a small bowl. Whisk until smooth and set aside to allow flavors to meld.
  2. Set up a three-station dredging line. Station 1: Cornstarch seasoned with salt, garlic powder, and cayenne. Station 2: Egg whites whisked until frothy. Station 3: A 50/50 blend of sweetened shredded coconut and panko breadcrumbs.
  3. Pat the shrimp completely dry with paper towels to ensure the cornstarch adheres. Holding by the tail, dredge each shrimp in cornstarch, shaking off the excess.
  4. Dip the starched shrimp into the frothy egg whites, then press firmly into the coconut-panko mixture, ensuring an even and thick coating.
  5. Heat 2 inches of neutral oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
  6. Fry shrimp in small batches for 2-3 minutes, turning once, until the crust is golden brown and mahogany-flecked. Drain on a wire rack to maintain crispness.