Coconut-Crunch Shrimp

By cindygwest

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