Coconut Shrimp

1. Pat the shrimp very dry with paper towel. This helps the coating stick and become crispy.
2. In a shallow bowl, combine the flour, garlic powder, paprika, salt and pepper.
3. In a second bowl, whisk the eggs with the water.
4. In a third bowl, combine the shredded coconut and panko breadcrumbs.
5. Holding each shrimp by the tail, coat it first in the seasoned flour, then dip it into the egg mixture. Press it firmly into the coconut-panko mixture so it’s generously coated.
6. Place the breaded shrimp on a plate and refrigerate for 15–20 minutes. This little step helps keep the coconut coating from falling off while cooking.
7. Heat about 1–1½ inches of oil in a skillet or Dutch oven to 350°F (175°C).
8. Fry the shrimp in small batches for about 2–3 minutes, turning once, until the coconut is golden brown and the shrimp are cooked through.
9. Transfer to a paper-towel-lined plate or wire rack.
10. Stir together the sweet chili sauce, orange marmalade and lime juice. Serve alongside the hot coconut shrimp.

Air Fryer Option:  Spray the breaded shrimp lightly with cooking spray and air fry at 375°F for 7–9 minutes, flipping halfway through. They won’t be quite as deeply golden as fried shrimp, but they’ll still get nicely crisp.