Coconut Shrimp with Guava Preserves
- Start with the shrimp. In one shallow pan, whisk together the flour, garlic powder, paprika, salt, and pepper. In another pan, whisk the eggs. In a third pan, combine the coconut flakes and panko breadcrumbs.
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Create a breading assembly line for the shrimp by setting up these 5 parts in the order they’re listed in: 1 bowl of shrimp, 1 flour pan, 1 egg pan, 1 breadcrumb pan, and 1 sheet pan.
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Using one hand for the “wet” ingredients and your other for the “dry,” add the shrimp to the flour, adding around 6 shrimp at a time, then toss, and coat well. Transfer batch of shrimp into the egg pan, coating well once again.
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Next, move shrimp to the breadcrumb pan, and gently press the bread crumb mixture into the shrimp. Remove and spread across the clean sheet pan. Repeat the process until all shrimp are breaded.
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Using a countertop deep fryer, fry batches of up to 6 shrimp for 7 minutes at 350°F. Drain onto paper towels after each batch.
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Now, make the dipping sauce. Mix the Bonne Maman Guava Preserves and the other ingredients together in a small saucepan, and heat until the honey dissolves. Allow it to cool, then add it into a bowl for dipping!
