"The sweet and spicy sauce perfectly complements the crispy coconut shrimp. You could a ton of these without even realizing it! —Taste of Home Test Kitchen, Milwaukee, Wisconsin..."
INGREDIENTS
•
1/2 cup all-purpose flour
•
1 teaspoon salt
•
1/2 teaspoon pepper
•
2 large eggs
•
1/2 cup 2% milk
•
1 cup sweetened shredded coconut
•
1/2 cup panko bread crumbs
•
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
•
Oil for deep-fat frying
•
1/4 cup sweet chili sauce
•
1/4 cup apricot preserves