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
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.
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