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Servings: 4

Total Time: 15

  • 1 pound precooked shrimp
  • 1/2 cup flour
  • to taste salt and pepper
  • 2 eggs
  • 1 cup unsweetened coconut flakes
  • 1/2 cup Panko bread crumbs
  • 2 Tbsp. oil
  • 1/2 cup apricot preserves
  • 2 Tbsp. sriracha

Directions

Combine flour with salt and pepper in a bowl.

In a second bowl, whisk eggs.

In a third bowl, combine coconut flakes and breadcrumbs.

Dredge shrimp in flour, then egg, then breadcrumbs.

Heat oil in a large sauté pan over medium-high heat. Sauté shrimp until coating is brown and crispy, about 4 minutes, flipping halfway through.

Combine sweet chili sauce and fruit preserves. Serve with shrimp.

Nutrition

545 calories; 25 g fat; 16 g saturated fat; 276 mg cholesterol; 371 mg sodium; 49.5 g carbohydrate; 9 g fiber; 21 g sugar; 29 g protein

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