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Coconut Shrimp with Sweet Chili Dipping Sauce

Joanne Ozug
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 lb

21/25 shrimp, peeled, deveined, tail still intact

salt and pepper

1 cup

flour

2

eggs, whisked

1 cup

shredded unsweetened coconut

1/2 cup

panko bread crumbs

1/4 cup

orange marmalade

1/4 cup

apricot jam

sriracha or chili sauce, to taste

oil, for frying