Making the Orange Sauce

Shrimp Selection

Heating the Oil

Breading

Making the Egg Wash

Creating the Breading

Breading the shrimp

Storing the shrimp

Conclusion

Taste Test

3/4 POUND LARGE SHRIMP PEELED AND DEVEINED

YOU CAN BUY SHRIMP PEELED AND DEVEINED ALREADY

11/4 CUPS COCONUT OIL, MELTED

2 TEASPOONS PAPRIKA

1CUP SHREDDED UNSWEETENED COCONUT

1/2 CUP SWEET ASIAN CHILI SAUCE

1/2 CUP MAYONNAISE

Breading Station

In a third bowl, stir together coconut flour and panko breadcrumbs

How to bread shrimp

Cooking the shrimp

Transfer shrimp to a paper towel-lined plate

How to make the 2-ingredient dipping sauce

Taste Test

Outro

Cut across the back

Gently flatten

Corn starch (flour)

Batter ready

Shredded coconut

Coat in flour first

dip in batter

Pack firmly

Place in hot oil

Place on cooling rack to drip

Introduction

Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside.

Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside.

Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt.

Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy).

Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered.

Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil.

Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside.

Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk.

Add sweet chili sauce and whisk until combined. Serve immediately with shrimp.

Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet.

Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook.

Serve immediately with or without optional dipping sauce.

Panko

Pin Fry

End Result

4 LARGE EGGS BEAT IN BOWL SEPARATELY

PEEL & DEVEIN SHRIMP

1 BOWL FLOWER DUST SHRIMP FIRST

MIX COCONUT FLAKES WITH SALT, BLACK PEPPER, AND BREADCRUMBS

SOAK SHRIMP IN EGGS THEN DREDGE WITH COCONUT MIX

FRY SHRIMP AT 350° IN HOT GREASE UNTIL GOLDEN BROWN

1/2 CUP ORANGE MARMALADE WITH 1-2 TBSP DARK RUM

Prep The Shrimp

Making the Incision

Season shrimp

Making the Batter

Whisk until smooth

Bread & Mixture

Add Coconut Flakes

Coating the Shrimp

Plate and Serve

Intro

Full video

Outro

Intro

Ingredients

Cocktail Sauce

Adding lemon juice

Seasoning the Flour

Seasoning the panko bread crumbs

Breading the Shrimp

Frying the Shrimp

Finished Coconut Shrimp

Taste Test

remove the shell, leaving tail intact

with a knife, make a small cut on the back of the shrimp

season with salt & pepper

beat until frothy

PANKO BREAD CRUMBS

dip in egg whites

repeat until all shrimp are coated

arrange shrimps in a single layer on a baki

cook until golden brown and crisp

drain on paper towels

Welcome

My first memories of Outback Steakhouse

Making the Creole Marmalade

Making the dipping sauce

Making the batter

Adding ice water

Battering the shrimp

Dipping shrimp in batter

Frying the Shrimp

Plating the shrimp