Coconut Shrimp with the Best Dipping Sauce

Instructions

1. 1

   Rinse shrimp in cold water and pat dry with paper towels.

2. 2

   Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder, and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.

3. 3

   Dredge shrimp in flour, then dip in beaten egg, and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto the shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.

4. 4

   To sauté, place a large pan over medium heat and add enough oil to generously cover the bottom (about 1/4 inch deep). Once oil is hot (350°F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and do not overcrowd the pan. Use tongs to transfer to a paper towel-lined plate.

5. 5

   Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.