Coconut-Crunch Shrimp
By cindygwest
Rate this recipe
4.5/5
(8 Votes)
Ingredients
- 1/2 cup unsweetened coconut
- 1/4 cup panko
- 1/2 lb. medium shrimp, peeled, tails left on
- 2 eggs, beaten
- 1/2 t. curry powder
- 1/2 t. salt
- coconut oil
- Thai sweet chili sauce
Details
Adapted from coconutscountry.com
Preparation
Step 1
On plate, mix coconut and panko crumbs. In bowl, toss shrimp, curry powder and 1/2 t. salt. Dip shrimp in egg, then coconut mixture, pressing to adhere. In large skillet, heat 1/2 inch coconut oil over medium-high heat. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce. Serves 4
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