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YIELDS:

4 servings

PREP TIME:

0 hours 30 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 35 mins

ingredients

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

DIRECTIONS

1. Mix ½ cup of my apricot sauce/jam with 2 heaping tablespoons of prepared horseradish sauce and put to the side. (Feel free to use store bought apricot preserves instead of my jam) Cover a baking sheet with tinfoil (for easy cleanup). Put to the side.
2. Set up your breading station by adding the Wondra flour to one plate (season with salt and pepper), whip 2 eggs and a couple of tablespoons of water in a small bowl (season with salt and pepper) and in the third bowl or platter, mix the panko and coconut (season with salt and pepper).
3. Prepare your shrimp by dredging the peeled and deveined shrimp (hold by the tail) thru the Wondra flour and shake off excess. Dip in the egg mixture and make sure the whole shrimp is wet. Let excess drip off. Then, roll in the panko and coconut mixture pressing to get a good coat on all sides of the shrimp. Place on the prepared sheet pan. When all shrimp are on the baking sheet, chill in the refrigerator for 10 minutes.
4. Heat one tablespoon of oil in a large skillet. Let the oil get good and hot. Panfry the shrimp in batches in the oil until brown (about 2 minutes). Flip them and cook on the other side for an additional 2 minutes. Drain them on paper towels to get rid of excess oil.
5. Do this until all the shrimp are cooked and perfectly brown. (You can keep the shrimp warm in a 200 degree oven on a baking sheet until all the shrimp are cooked and you are ready to serve).
6. Serve the shrimp on a bed of the shredded coconut for a pretty presentation. Zest a lemon over the top of the shrimp and serve the apricot horseradish sauce on the side. Delicious!

NOTE: This is one of my favorite summer dishes. They are light and crunchy and are great finger food…just pick up by the tail and dip into the sauce! Yummy.

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.

 

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