Coconut Shrimp

Ingredients:

• 1 Pound Large shrimp (peeled and deveined)
• 1/4 Cup All purpose flour
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Diamond Crystal Salt Co.™ Kosher Salt 
• 2 Eggs (beaten with a fork)
• 1 1/2 Cups Shredded coconut
• 1/2 Cup Panko bread crumbs
• Olive oil or coconut oil (for frying)

Dipping Sauce Ingredients:

• 1/4 Cup Sweet chili sauce
• 1/4 Cup Apricot preserves

Directions:

1. Rinse the shrimp in cold water and pat dry with paper towels.
2. Set up 2 bowls: In the first bowl beat 2 eggs with 1/2 tsp granulated garlic, 1/2 tsp paprika and 1/2 tsp Diamond Crystal Kosher Salt. Mix in the flour a little at a time.
3. In the second bowl, combine 1 1/2 cups of coconut and 1/2 cup panko bread crumbs.
4. Dip each shrimp into egg mixture then right into the crumb mixture. Using your hands to press the coconut crumb mixture onto the shrimp. Repeat the process with the rest of the shrimp and transfer to a platter.
5. Next in a large pan over medium heat and add enough oil to generously cover the bottom (about 1/4" deep).
6. Once oil reaches 350 ̊F, add shrimp and fry for 1-2 minutes per side or until golden brown and shrimp is cooked through. Cook in batches and don’t overcrowd the pan. Immediately after the shrimp are fried season with Diamond Crystal Kosher Salt to taste.
7. For the sauce, stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves.
8. Serve shrimp with dipping sauce on the side. Enjoy!