So this is one of Nick and my favorite dinners of late… I serve it with rice and sweet chili sauce for dipping and a lime wedge to squeeze on top.
Here’s the recipe:
1 lb. shrimp, peeled and fully cooked
2 large eggs
½ c. Coconut milk
½ c. all-purpose flour
1 cup. Panko bread crumbs
1 ½ c. shredded Coconut
½ tsp. salt
½ c. vegetable oil, divided
Sweet Chili sauce for dipping and fresh lime to squeeze on top.
Prepare your breading station (you will need 3 med. Bowls). Place your flour in the first bowl. In the second bowl combine eggs and coconut milk and whisk thoroughly. In your third bowl combine your bread crumbs and shredded coconut.
Dredge each individual shrimp first in flour, then egg mixture and then bread crumb mixture. Set aside. Once all are coated heat ¼ c. oil in skillet (drop a piece of flour in and when it bubbles the oil is ready). Place 6-8 shrimp in skillet to fry (make sure there is enough room and shrimp are not touching). Fry for 1-2 minutes on each side, until golden brown.. Watch them, they fry quickly! After, place on 2 stacked paper towels to soak up excess oil. Heat up remaining oil and repeat. Serve with sweet chili sauce for dipping and a lime wedge.