Bright Moment Co

Pat the shrimp dry with a paper towl.

Set up your battering station with 3 bowls. In the first bowl, mix the flour, garlic powder, and salt together. In the second, add the beaten eggs. In the third, mix the shredded coconut and breadcrumbs.

Dredge the shrimp through the flour, then dip in the beaten eggs, then coat in the coconut-breadcrumb mixture. Transfer to a large plate as you finish the remaining shrimp.

Place a large skillet over medium heat and add enough oil to generously coat the bottom of the skillet, about 1/4” deep.

Working in small batches, once the oil is hot (at 350F), add the shrimp to cook 2 minutes on each side, until golden brown and cooked through.

To make the first sauce, combine the sweet thai chili sauce and apricot preserves in a bowl, mix well, then set aside.

To make the second sauce, combine the sour cream, avocado, basil, and lime juice to a blender to pulse until smooth. Adjust thickness to preference with water. Season with salt and black pepper to taste.

Enjoy the coconut shrimp warm with the two dipping sauces and BUBBL’R Tropical Dream’r for a complimentary refreshment!