COCONUT SHRIMP WITH APRICOT SRIRACHA DIPPING SAUCE
1 pound large shrimp (16/20 count)
1 egg, beaten
1 cup flour
1 teaspoon baking soda
2 tablespoons corn starch
1 teaspoon salt (plus more for seasoning after frying)
1 cup beer
1 cup sweetened coconut flakes
½ cup panko bread crumbs
Vegetable oil for frying
1 ½ cups apricot preserves
2 tablespoon Sriracha sauce
Peel and devein the shrimp, but leave the tail part of the shell on.
Combine egg, flour, baking soda, corn starch, salt, and beer in a large bowl and mix until smooth. Batter should be the consistency of thick pancake batter.
Combine the coconut and panko in another bowl.
Coat each shrimp in the batter, letting excess drip off, and roll in the coconut mixture. Place each coated shrimp on a baking sheet until ready for frying.
Heat oil in a deep fryer or 2” deep in a Dutch oven to 360 degrees. Cook the shrimp in batches, being careful not to crowd. Cook until golden on one side and then flip, about 30 seconds per side.
Combine the apricot preserves and Sriracha sauce in a small sauce pan and cook, whisking until smooth.
Serve shrimp with sauce on the side for dipping…. DEVOUR!