Coconut Shrimp Recipe - Andrew Zimmern

Ingredients

• 2 quarts canola or peanut oil
• 2 pounds u-15 sized shrimp
• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 egg whites, lightly beaten
• 1 egg, beaten
• 1/3 cup Coco-Lopez (cream of coconut)
• 1 cup corn starch
• 1 cup Panko breadcrumbs
• 2 cups shredded unsweetened coconut
• 2 tablespoons dried thyme
• Cayenne pepper, to taste (I like it spicy and throw in at least a tablespoon)
• 1/3 cup Dijon mustard
• 1/3 cup plus a tablespoon apricot jam
• 1 tablespoon lime juice, or more to taste
• 1 tablespoon brown sugar