Coconut-Crunch Shrimp

By danyell923

Ingredients

• 1/3 cup unsweetened shredded coconut
• 1/4 cup panko
• 1/2 pound medium shrimp, peeled, tails left on
• 1 teaspoon curry powder
• 2 eggs, beaten
• Coconut oil
• Thai sweet chili sauce

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

On plate, mix coconut and panko. In bowl, toss shrimp, curry powder and 1/2 tsp. salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In large skillet, heat 1/2 inch coconut oil over medium-high. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce.