DIPPING SAUCE FOR BREADED SHRIMP RECIPES

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Steps:

• Preheat oven to 450°.
• Spray a baking sheet with cooking spray.
• Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.
• Wash and dry the shrimp.
• Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat.
• Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.
• Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.
• Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes.
• Turn shrimp over then cook another 3 minutes or until cooked though.
• Remove from oven and serve right away with lemon wedges.