Coconut Shrimp

A delicious, savory meal or appetizer.

Ingredients:

(Serves 2 for a meal or 4 for small appetizer)

16 oz bag shrimp, peeled and deveined, tail-on
1 cup Coconut King Shredded Coconut
1/2 cup coconut flour
1/2 cup panko or breadcrumbs
2 eggs beaten
Limes for garnish
3 tablespoons oil for frying
Sweet chili sauce for dipping


Wash shrimp and pat dry. Separate shredded coconut, coconut flour, beaten eggs and breadcrumbs into 4 separate bowls. Prep the shrimp as follows: Dredge in flour until lightly covered, then dip in the egg, then dip in the coconut until well coated with coconut shreds. Once all of the shrimp are prepped, heat the oil in a pan until sizzling. Place shrimp in pan and cook about 3-5 minutes on each side until the shrimp are pink and cooked through and the the coconut coating is golden brown. Place on a plate with a paper towel to drain the excess oil. Sprinkle with lime juice and serve immediately, dipping in sweet chili sauce.