Coconut Shrimp & Apricot Sauce


16 pre-cooked jumbo shrimp
3 egg whites
1 tsp garlic
1 tsp ginger
1/2 tsp black pepper
1/2 tsp crushed red pepper
1 cup shredded coconut
1/2 cup panko style bread crumbs
about 3/4 cup canola oil, or enough to fill up a pan to 1/4 inch
3 tbsp apricot preserves
1 tsp roasted chili oil
1/2 tsp crushed red pepper



Wash the shrimp and set aside.
In a small bowl, whisk together the egg whites, garlic, ginger, black pepper, and 1/2 tsp of crushed red pepper.
In another small bowl, combine the coconut and bread crumbs.
Fill a small frying pan with about 1/4 inch of canola oil, about 3/4 of a cup and heat on medium low.
Dunk a shrimp into the egg white mixture, coat well.
Dunk that shrimp into the coconut and bread crumb mixture, and carefully press the mixture onto the shrimp.
Repeat until all shrimp is coated.
Drop a couple of coconut flakes into the oil, if it slowly sizzles, go ahead and carefully place the coated shrimp in the pan (it took me two pan full's to cook all of the shrimp).
Cook until edges begin to brown and carefully flip.
Remove from oil and place on paper towels when fully browned.

To make the apricot sauce;
Place the apricot preserves in a small bowl or ramekin and microwave for about 20 seconds.
Whisk in the the chili oil and red pepper flakes.

Two things to end with..

  1. Cooking with hot oil can be dangerous, so be careful to not let the oil get too hot.  Keep the heat on medium low to low and watch yourself!
  2. Disregard the yellow sauce in the photo.  It was made out of pureed mango, red chili oil, lime juice, and toasted sesame oil.  I do not recommend it, stick with the apricot sauce.