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Coconut Shrimp
Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce.
Ingredients
Coconut shrimp
- 1 ½ cups sweetened shredded coconut (130g)
- ¾ cup plain panko (55g)
- 2 large eggs
- ⅔ cup all-purpose flour (85g)
- ¼ teaspoon table salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- 2 lbs extra large shrimp, thawed, tails on but peels removed (907g)
- Kosher salt, for sprinkling
- Vegetable oil, for frying
- Quick & easy dipping sauce
- ⅓ cup sweet chili sauce (113g)
- 3 Tablespoons apricot preserves
*Recipe on video and text may differ from each other!
How to cook Coconut Shrimp:
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