We guarantee your family is going to love these shrimp—crisp and crunchy on the outside and sweet on the inside. And for a special bonus, a spicy fruit sauce for dipping.

Coconut Shrimp with Apricot-Mustard Dipping Sauce

For dipping sauce, whisk together mustard, jam, brown sugar and lime juice in a medium bowl. Transfer to a small serving bowl; set aside.

For coconut shrimp, peel shrimp, leaving tails on. Devein the shrimp. To butterfly shrimp, starting at the tail and working down, make a lengthwise incision along the curve using a paring knife. Do not cut all the way through. Pat shrimp dry with paper towel; set aside at room temperature.

Whisk together egg whites and egg in a medium bowl until foamy. Whisk in corn meal and cream of coconut until combined. Then slowly whisk in flour until smooth. If necessary, whisk in water, 1 tsp. at a time, until mixture is the consistency of cake batter.

Place corn starch in another bowl. Stir together coconut, panko, thyme and desired amount of cayenne and place in a rimmed baking pan.

Heat oil to 375 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 2 in. of oil.

Meanwhile, hold a shrimp by its tail, dredge it in cornstarch; shake off excess. Then dip into batter; coat with coconut mixture, gently pressing to adhere. Place coated shrimp in a single layer on a tray.

Fry shrimp in batches for 3 to 4 minutes or until shrimp reach 145 degrees and are golden brown. Drain on a wire rack set in a rimmed pan. Season to taste with salt. Serve with dipping sauce.