Coconut Shrimp With Spicy Pineapple Mango Sauce

by Gabrielle Campbell

Information

Ingredients

For the dipping sauce:
1/2 pineapple preserves
1/2 apple sauce or preserves
1/4 cup or honey mustard
2 tbsp lemon juice
1 tsp sambal oelek
For the shrimp:
1 cup flour
1 tsp baking powder
3 large eggs
2 cups panko (Japanese bread crumbs)
1 cup shredded coconut
1/2 teaspoon allspice
1 tsp kosher salt
1 lb jumbo peeled and deveined shrimp
canola or peanut oil for frying

Directions

1. Make the dipping sauce by mixing all ingredients together in a small heatproof bowl. Microwave on high for 1 minute. Stir and set aside.

2. Put about 2 inches of oil in a large, deep pot. Begin heating oil to 325 degrees F. While oil is heating, prepare the shrimp as follows.

3. Place flour in a wide, shallow plate or baking dish. Place eggs in a wide, shallow bowl.

4. Combine panko, coconut, allspice and salt in another wide, shallow plate or baking dish.

5. Dip each shrimp in flour, coating both sides. Shake off any excess. Dip into egg mixture, allowing excess to drip off. Then, dip shrimp into panko/coconut mixture, patting it into the shrimp to stick.

6. Carefully, drop the shrimp into the oil, 5-6 at a time, and fry until golden brown, no more than 2 minutes. Drain on paper towels.

7. Repeat until all shrimp are cooked.

8. Serve shrimp with Spicy Pineapple-Apple Dipping Sauce.