Coconut Shrimp With Spicy Apricot Dipping Sauce

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs jumbo shrimp, peeled, deveined, tails left intact
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 cups sweetened flaked coconut
• 3 large egg whites
• vegetable oil, for frying
• 1/2 cup smucker's apricot preserves
• 1/4 cup dijon-style mustard
• 2 teaspoons hot mustard (or more)
• 2 teaspoons teriyaki sauce
• crushed red pepper flakes, to taste

Recipe

• 1 butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• 2 press each shrimp open and press slightly to flatten.
• 3 combine cornstarch, salt and cayenne pepper.
• 4 place coconut in a shallow dish.
• 5 beat egg whites until frothy.
• 6 roll shrimp in cornstarch mixture; shake off excess.
• 7 dip shrimp into egg whites, then press into coconut; coating both sides.
• 8 pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°f
• 9 working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• 10 carefully transfer shrimp to paper towels to drain.
• 11 spicy apricot dipping sauce:.
• 12 combine all ingredients; stir until well blended.