Coconut Shrimp Po’ Boy

Make sure the shrimp are fully defrosted, peeled including the tail, and deveined. Pat them dry with a paper towel and sprinkle with a pinch of salt.

In a flat bottom bowl or pie plate, whisk the egg and 1 teaspoon of water.

Place the coconut and panko in a similar plate or flat bottom bowl. Use your fingers to break up the coconut flakes a little bit and thoroughly combine with the panko.

Line up the shrimp, then the egg, then the coconut, then try to catch the breaded pieces; a baking sheet works.

Dip the shrimp in the egg and turn to coat. Lift out and press into the coconut mixture, coating both sides. Lift out and let excess fall off and place on the baking sheet. Repeat the rest of the shrimp. The coating sticks on the best if you only do a few at a time; don’t try to dump all pieces of shrimp through the process at once.

Heat the oil in a large, flat sauté pan over medium-high heat. Add the butter. When it’s melted, add the pieces of shrimp neatly so they don’t touch; you’ll probably do 2 or 3 batches. Cook for about 2 - 3 minutes, then flip and cook the second side for 1 - 2 minutes. Remove to a plate and repeat as necessary. Adjust the heat as you go so nothing burns but keep it hot so they do get golden brown. As soon as the shrimp are removed from the pan, sprinkle each with a small pinch of salt.

*As you’re cooking and turning the pieces, try to only move then when necessary. Too much prodding them will make the breading fall off. To flip, slide a fish spatula or a butter knife underneath to loosen if needed. But, if they’re sticking too much you probably need to turn the heat up.

While the shrimp are cooking, in a small bowl, stir together the mayo, apricot jam, hot sauce, and dijon. Set aside.

Split open the rolls and spread with sauce. Slice the tomato and payer it on. Top with hot shrimp and add a slice of lettuce if desired. Close tops.

Toss lettuce with dressing and slice the cucumber over top.

Serve the po’ boys immediately.