1 c. flour (more if needed)
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
ground black pepper
4-5 tablespoons clarified butter or olive oil
Apricot Dipping Sauce (see below)
Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut. Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels.
Serve with lime wedges and Apricot Dipping Sauce.
Apricot Dipping Sauce
1 cup of apricot jam
1 teaspoon prepared horseradish
1 dash of salt
1 tablespoon lime juice
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