Coconut Shrimp

Coconut Shrimp

Five in 25

Serves 4 (as an appetizer)

Five Ingredients

1 lb jumbo shrimp (16-20 or bigger)

2 eggs

1 cup panko breadcrumbs

1 cup sweetened shredded coconut

2 cups oil for frying (depending on frying pot)

From the Pantry

½ cup AP flour

Peel and devein shrimp and dry.

Add the flour, eggs and breadcrumbs to three separate bowls. Beat the eggs thoroughly. Season the panko with salt and pepper and add the coconut to the breadcrumbs. Mix thoroughly.

Coat each shrimp in the flour, then dip in the eggs and then into the breadcrumbs. Press down to thoroughly coat the shrimp in the breadcrumb and coconut coating. Place shrimp on a rack or tray to set up as you bread each one.

Add oil to a pan with high sides or a small pot and bring to 350 F. Make sure you have enough oil to at least cover ½ inch depth of the pan.

Fry the shrimp, working in batches if needed, for 2 minutes a side or 3-4 minutes total. Shrimp should be golden brown on the outside and just cooked through inside.

Season with salt and pepper as soon as they come out of the oil and drain on a rack or paper towel-lined plate.

For a meal: serve over rice with dipping sauce of choice and garnish with chives and more toasted coconut*

For an appetizer: serve with dipping sauce of choice

*Dipping sauce recipe:

2 parts mayo

1 part sriracha

1 part Thai sweet chili sauce

½ part rice vinegar

Salt and pepper to taste

Add all ingredients to a bowl and mix thoroughly. Taste and adjust flavor as you like. To toast more coconut, fry in the oil for 60 seconds or bake on a sheet tray for 7-10 minutes until crunchy and lightly browned.