Coconut Shrimp with Sweet Chili Sauce

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  What did one shrimp say to the other shrimp?  Who you calling shrimp?!   Sorry I had to.  😛  Seriously, there’s nothing funny about these shrimp (or that joke, for that matter), but they are seriously delicious.  The kids and I LOVE shrimp.  I can’t say as much for my green-eyed Irish guy, so this was a perfect thing to make while he was gone.  This is a high priced restaurant entree that you can make at home for a fraction of the price.  The added bonus is that they are so much better than anything you can buy at a restaurant.  There aren’t a lot of ingredients and the “hardest” part is shelling and de-veining the shrimp.  The smell of the coconut frying is out of this world.  Like the girls and I, you won’t be able to stop eating them.                                                                           Coconut Shrimp with Sweet Chili Sauce

1 lb. medium, raw shrimp in the shells  (41/50 per pound)

2 eggs

1 Tbs. water

1 cup flour

1 cup unsweetened coconut

1/2 panko bread crumbs

1 tsp. salt

1 tsp. pepper

Canola or vegetable oil for frying

Sauce:

1/4 cup sweet orange marmalade

1/4 cup apricot preserves

1 Tbs. chili sauce

1/2 tsp. sriracha sauce or more if you enjoy more spice

Peel and de-vein the shrimp, leaving the tails on if desired.  Combine the eggs and water in a small bowl, whisking well. Combine the flour, coconut, panko, salt and pepper on a plate.  Dredge the shrimp in the flour mixture, then the egg mixture and back into the flour mixture so that it’s well coated, but make sure to tap off the excess egg and flour.  Set on a plate and continue until all the shrimp are coated.  Heat about an inch of oil in a medium-sized pan to medium-high or about 350 degrees.  Add the shrimp in batches making sure not to crowd them.  Cook for a total of about 3 minutes or until browned on both sides.  Remove with a slotted spoon and place on a paper towel lined plate.  Continue cooking batches of shrimp until all are fried.  To make the sauce, combine all the sauce ingredients and mix well.  Serve while hot and crunchy.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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