Ingredients:

  • 1 lb (450g) Large Shrimp, peeled and deveined, tail-on
  • 1/2 cup (65g) Cornstarch
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 2 Large Eggs
  • 1 tbsp Coconut Milk
  • 1 cup (100g) Sweetened Shredded Coconut
  • 1 cup (60g) Panko Breadcrumbs
  • 1/2 cup (160g) Apricot or Mango Preserves
  • 1 tbsp Chili Garlic Sauce
  • 1 tsp Lime Juice

Instructions:

  1. Set up a three-bowl dredging station: Bowl 1 contains cornstarch whisked with garlic powder, paprika, salt, and pepper. Bowl 2 contains beaten eggs whisked with coconut milk. Bowl 3 contains a 50/50 mixture of shredded coconut and panko breadcrumbs.
  2. Hold each shrimp by the tail. Coat thoroughly in the seasoned cornstarch and shake off the excess. Submerge in the egg wash, then press firmly into the coconut-panko mixture to ensure a thick, even coating.
  3. Place the breaded shrimp on a baking sheet and let them rest in the fridge for 10 minutes. This allows the proteins in the egg to hydrate the starch and glue the breading in place.
  4. Pour about 1/2 inch of neutral oil into your skillet. Heat over medium until a pinch of breadcrumbs sizzles immediately.
  5. Working in batches, add the shrimp to the hot oil. Fry for 2-3 minutes per side until the coconut turns deep mahogany and the shrimp is opaque.
  6. Transfer the cooked shrimp to a wire rack immediately. Listen for the crackle as they hit the air; this is the sound of the crust setting.
  7. While the shrimp rest, stir together the preserves, chili garlic sauce, and lime juice in a small bowl to serve alongside the hot shrimp.