Coconut Shrimp with a Caribbean Sauce

No need for a plane ticket to the islands or a trip to the frozen food aisle at your grocery store. These restaurant quality coconut shrimp and Caribbean sauce with scratch that island vaca itch. So break out your tie dyed shirt and put on some Reggae music and go to town…figuratively speaking, of course.

Author: Kimmy's Southern Cooking

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Coconut Shrimp with Caribbean Sauce

Coconut shrimp and this dipping sauce is so easy to fix at home....why bother going to a restaurant! Put on your favorite reggae music and go to town....figuratively speaking!

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Ingredients

Caribbean sauce

• 1/2 c apricot preserves
• 1/2 c sweet chili sauce
• 2 t Rendezvous BBQ sauce or Stubbs BBQ (or your favorite vinegar based BBQ sauce)
• Pinch of ground cloves
• Combine in bowl and serve.
• Store in fridge.

Coconut shrimp

• Raw, peeled and deveined shrimp, size of your choice
• Old Bay seasoning or Cajun seasoning, to taste
• Pinch of salt
• 2 eggs
• gluten free flour
• Coconut flakes, unsweetened or sweetened
• Gluten free Panko crumbs
• Oil for frying

Instructions

1. Prepare your dredging stations. Use one bowl each for flour, eggs and coconut/Panko.
2. Season the flour with seasoning and salt.
3. Combine flaked coconut and Panko in a dish.
4. Dredge Shrimp into flour, then eggs, then the coconut/Panko mixture, pressing to make sure the coconut mixture adheres to the shrimp.
5. Lay prepared shrimp on a baking sheet or cutting board.
6. Heat oil in a large pot to 375F. Using a spatula scoop up a shrimp and ease off in the hot grease. This will help keep the coconut on the shrimp.
7. Fry shrimp until golden brown, about 4 - 5 minutes. Remove from oil to a paper lined baking sheet.

Notes

I was out of Panko in the video so I crushed up unsugared Rice Crispy's as a substitute and it worked like a top!