Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
  • 1/2 cup apricot preserves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon red chili flakes (optional)

Instructions:

  1. Pat the shrimp dry with paper towels to remove excess moisture. Season flour with salt and pepper in a shallow dish.
  2. Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of coconut and panko breadcrumbs.
  3. Dredge each shrimp in flour, then dip into the beaten eggs, and finally coat it with the coconut-panko mixture. Ensure even coverage.
  4. Place coated shrimp on a baking sheet and chill in the refrigerator for 30 minutes.
  5. In a small bowl, whisk together apricot preserves, lime juice, lime zest, and chili flakes until smooth.
  6. Heat vegetable oil in a pot to 350°F. Carefully add shrimp in batches to avoid overcrowding.
  7. Fry until golden brown and cooked through, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
  8. Plate crispy shrimp and serve alongside the zesty apricot sauce for dipping.