Easy Coconut Shrimp (Print Version)

# Ingredients:

→ Coating

01 - 1 cup sweetened coconut flakes

02 - ¾ cup crunchy Panko crumbs

03 - 2 big eggs, whipped up

04 - ½ teaspoon each of ground black pepper and salt

05 - ⅓ cup plain flour

→ Main

06 - 1 tablespoon finely chopped cilantro, for the garnish (optional)

07 - 3-4 tablespoons vegetable or coconut oil

08 - 1 pound of raw jumbo shrimp, peeled and cleaned, tails on

→ Dipping Sauce

09 - 6 tablespoons jam—try orange, apricot, or peach

10 - 3 tablespoons Thai-style chili sauce

# Instructions:

01 - Pop the shrimp on paper towels. Give 'em a sprinkle of cilantro if you like, then set out with your sweet chili sauce for dipping.

02 - Pour oil into a big skillet and set to medium. Cook shrimp a few at a time for about 2 or 3 minutes on each side, till they're crispy and golden.

03 - First toss shrimp in flour, dip in the egg, press in the coconut and Panko blend so it really sticks.

04 - Line up three bowls: one for flour mix, one for the eggs, and the last for the Panko mixed with coconut.

# Notes:

01 - Super crunchy shrimp, coated with coconut, partnered with a tangy-sweet chili sauce. Makes an awesome starter or a fun meal.

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