0 hours 30 mins
0 hours 5 mins
0 hours 35 mins
1 Lb. Large Shrimp, peeled & deveined (tail left on)
¼ Cup Wondra flour
2 Large Eggs
½ Cup finely shredded Coconut (sweetened or unsweetened, your preference)
1 Cup panko breadcrumbs
Salt & Pepper to taste
3-4 Tbsp. Olive Oil (depending on how many batches of shrimp you have)
Lemon Zest and a Cup of the shredded coconut for plating (optional)
½ Cup of my Apricot Sauce/Jam (or store bought apricot preserves)
2 Tbsp. prepared horseradish sauce
A couple of notes on the preparation and ingredients: I use Wondra flour for this because it is much finer than regular flour and won’t clump up. I like a very thin layer of the flour so the egg sticks but I want the coconut & panko mixture to be the star in my breading. If you don’t have Wondra, regular all purpose flour works just fine. You’ll also note that I recommend my homemade Apricot Sauce/jam as the base for the dipping sauce. When apricots are in season, I’ll make small batches of this and use it for all kinds of things like a glaze on salmon, a spread on breakfast toast and mixed here with horseradish for this great dipping sauce. Do try it but remember, you can substitute apricot or even peach preserves in this recipe, no problem.
You are going to see shrimp at the store identified as 16-20, or 22-30 etc. This just means the number of shrimp per pound. When I use the term Large, you are usually going to be somewhere between 16 and 22 per pound. This is the perfect serving for four dinners or six appetizers.One more tip, you may not think of serving this at a BBQ or off the grill but it is perfect for that. You do all the prep work in advance and then just hit up a pan on the grill, add oil and cook for a couple of minutes. It is a great grab and go outdoor party food so think of adding it to your next event’s menu. Enjoy.