Slam Dunk Butterflied Coconut Shrimp Recipes

COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• 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.
• 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 your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
• To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" 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 don't overcrowd the pan.
• 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.

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

SLAM DUNK BUTTERFLIED COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.
• Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.
• Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.