• 1 ½ cups sweetened shredded coconut • ¾ cup plain panko (55g) • 2 large eggs • ⅔ cup all-purpose flour (85g) • ¼ teaspoon table salt • ¼ teaspoon garlic powder • ⅛ teaspoon cayenne powder • 2 lbs extra large shrimp thawed, tails on but peels removed (907g) • Kosher salt for sprinkling • Vegetable oil for frying Quick & easy dipping sauce • ⅓ cup sweet chili sauce (113g) • 3 Tablespoons apricot preserves

Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture.

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

In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine.

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

Sprinkle shrimp with kosher salt on both sides. 

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 making sure the shrimp is covered entirely.

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

Fill a large heavy-bottomed pot 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature.  Turn stovetop heat to medium and heat to 375F (190C).

Make the sauce:  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.

Working in batches of just 2-3 at a time, lower the shrimp into the oil using a frying spider and cook until golden brown.

Repeat the frying process with remaining shrimp until all have been cooked.  Serve immediately with or without optional dipping sauce.