Lisa’s Coconut Shrimp with Dipping Sauce

Ingredients

Shrimp:
1 lb large shrimp
1/2 tsp kosher salt
1/4 tsp black pepper

Wet Batter:
2 large eggs
1/2 cup all-purpose flour, or 1/3 cup coconut flour
1/4 cup water, or coconut milk
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder

Dry Dredge:
3/4 cup panko breadcrumbs
1 cup shredded coconut, if using unsweetened shredded coconut, add 1/2 tsp sugar (optional)

Spicy Dipping Sauce:
1/2 cup preserves (pineapple, orange marmalade, apricot, peach)
1 tablespoon lemon or lime juice (optional)
1/2 to 1 tsp soy sauce, to taste (optional)
1/8 to 1/4 teaspoon crushed red pepper flakes, to taste

neutral oil for frying

Directions

Remove the shell and de-vein the shrimp, leaving the tail on if desired. Rinse with cool water. Pat dry and season with salt and pepper.

In a bowl, combine panko bread crumbs and shredded coconut.

In another bowl, combine eggs, flour, water, kosher salt, pepper, and garlic powder. Mix until the batter becomes a consistency slightly looser than pancake batter (add more water if necessary).

Dip each shrimp in the wet batter, letting any excess drip off. Then dredge in the panko/coconut mixture and coat the shrimp thoroughly using your hands to stick the dredge into the shrimp.

Let the shrimp rest on a tray for 10-15 minutes while you heat up your oil.

In a fryer, large dutch oven, or heavy bottomed pan, heat neutral oil to 350F and fry your shrimp for 2-3 minutes until golden brown.

Serve with Spicy Dipping Sauce, Thai chili sauce, or your favorite dipping sauce.