The tropical touches keep on coming thanks to the Pand-ana Tonic from Shaker & Spoon's Speakeasy box and these crispy cant-eat-just-one shrimp courtesy of bartender (and chef) Sother Teague.

INGREDIENTS

1 lb. large shrimp, peeled, deveined, and butterflied with tails left on

1/4 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp salt

2 eggs, beaten 

1.5 cup sweetened shredded coconut

1/2 cup panko 

1/4 cup sweet chili sauce

1/4 cup apricot preserves 

A few dashes of your favorite hot sauce to taste 

Coconut or canola oil for frying

INSTRUCTIONS

1. Set up three shallow bowls. In the first, stir together flour, garlic powder, and salt. In the second, the eggs. In the third, combine shredded coconut and panko bread crumbs.

2. Dip the shrimp first in flour, then egg, then coconut/bread crumb mixture. Press firmly to get the breadcrumbs to stick well. Line them on a plate.

 

3. Put the breaded shrimp in the fridge for 10 minutes. This will ensure the breading adheres. 

4. Heat a 1/4 inch of oil in a wide pan on medium heat and crisp the shrimp until golden brown on all sides. Remove from the oil and immediately season with a little more salt. 

5. Mix the chili sauce with the preserves and hot sauce if using and serve with the shrimp for dipping. Lime or lemon wedges are nice too! 

Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!