- Cook Time
- Prep Time
- 1 cup panko
- 1 cup sweetened shredded coconut
- 1 pound rock shrimp or peeled, deveined medium shrimp
- 3 tablespoons flour
- 1/4 teaspoon (or less) cayenne
- 4 egg whites, beaten
- 1/2 cup red currant jelly
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 cup canola oil
- Lemon wedges, for serving
In a large bowl, toss the panko and coconut. Pat the shrimp dry. In a medium bowl, toss the shrimp with the flour and cayenne.
Line a baking sheet with wax paper. Working with one shrimp at a time, dip in egg white, then coat with the panko mixture, patting to adhere. Transfer to the baking sheet. Repeat with the remaining shrimp.
In a small bowl, stir the jelly, sriracha, soy sauce and 1 tbsp. warm water.
In a large skillet, heat 1/2 cup of the oil over medium. When the oil shimmers, add half the shrimp and cook until golden, 2 to 3 minutes per side. Transfer the shrimp to paper towels to drain; sprinkle lightly with salt. Wipe out the pan and repeat with the remaining oil and shrimp.
Transfer the shrimp to a platter. Serve with sauce and lemon wedges.