Coconut Shrimp with Sweet Chili Dipping Sauce

As we were driving around last night, my son, out of the middle of nowhere says, "You know what the fourth item on my bucket list is?  Sitting on a copy machine and making a copy."  I questioned him a little more to ensure that it is with his pants on, and it is.  Phew.  My son's little butt does not need to be xeroxed.

These coconut shrimp are delicious.  These that are pictures were kept in the deep fryer a little too long.  They should be a bit more golden.  Don't let the over doneness scare you away.  They were so good.  The Sweet Chili dipping sauce was amazing as well.  Every time I've made these for company, they always go fast.  I'm always disappointed that I didn't make more, but shrimp is just so darn expensive.  

Coconut Shrimp with Sweet Chili Dipping Sauce
source: Sallysbakingaddiction.com

Ingredients:

1/3 c flour
1/2 t salt
1/2 t pepper
2 lg eggs, beaten
3/4 c Panko (no- you can't use regular bread crumbs *slap on the wrist*)
1 c sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined

2 T Thai sweet Chili sauce
1/4 c orange marmalade

oil for frying

Get 3 bowls.  In the first, combine the flour, salt, and pepper.  In the second, the beaten eggs.  In the third, combine the Panko and coconut.

Dip the shrimp in the flour mixture, then the eggs, then the coconut-Panko mixture, pressing gently to adhere.  The more coconut, the better!

Place the coconut shrimp on a plate while preparing the rest of them.

Add enough oil to cover the bottom of the pan and preheat the oil in a skillet over medium heat.  Fry about 6 or 7 at a time until the are golden brown, about 3 minutes.  Flip and fry the second side.  If you're not too health conscious like me and have a deep fat fryer, set the temperature to 325 and fry until golden brown.  I had the temp a bit too high for the shrimp pictured.  Lesson learned!

Place the fried shrimp on a paper towel-lined plate to drain.

While they are cooling, combine the Thai sweet chili sauce and the orange marmalade.  Serve on the side.