Coconut Shrimp with a Spiked Apricot Dipping Sauce
A special Ciroc Coconut Vodka spiked apricot dipping sauce for these delectable and crunchy coconut shrimp is sure to be the stand out dish at your next get-together!
The crispy crunchy flavor of these Coconut Shrimp makes for a great dinner-time appetizer or passed party food at your next shindig! It's a special treat you can enjoy at any occasion.
But you know what will really send you and your guests over the flavor edge - spiked dipping sauce for these delectable shrimp! We kicked up a simple tangy apricot dipping sauce by adding Ciroc Coconut Vodka into the mix. The result: a perfectly sweet, tangy, and slightly spicy dipping sauce. We love it so much we recommend doubling the recipe!
For the Coconut Shrimp:
3/4 cup panko (Japanese breadcrumbs)
1/2 cup sweetened shredded coconut
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, with tails left intact
Peanut or vegetable oil (for frying)
For the Spicy Apricot Dipping Sauce:
1/2 cup Smucker's Apricot Preserves
1/4 cup Dijon-style mustard
1 teaspoon hot mustard, or more to taste
2 teaspoons teriyaki sauce
To Make the Shrimp:
Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in a medium bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet.
Pour enough peanut oil into large skillet to reach depth of ¼ inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.
To Make the Sauce:
Combine all dipping sauce ingredients; stir until well blended. Serve with shrimp.
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