Toasted Coconut Shrimp _lowres

Photo by TERESA B. DAY -- Toasted Coconut Shrimp

ADVOCATE-TESTED RECIPE

Toasted Coconut Shrimp

Serves 4. Recipe is by Teresa Day.

2 pounds large shrimp

1 cup toasted coconut flakes

1 cup panko bread crumbs

¼ cup flour

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground ginger

2 eggs

2 tablespoons cup coconut milk or cow’s milk

1 cup olive oil

1. Peel and devein shrimp and set aside. Leave tails on if serving for an appetizer.

2. Toast coconut in a large skillet stirring constantly until it just begins to turn golden. Remove from heat and continue stirring until browned, but not burned. Pour into a shallow pan to be used for dredging.

3. To coconut, add panko bread crumbs, flour, salt, pepper and ginger.

4. In a separate shallow pan, beat the eggs and milk together until blended.

5. Heat olive oil in a large skillet. You want it hot enough so that a coconut flake sizzles immediately when it hits the oil.

6. Dip each shrimp into the egg mixture then dredge in the coconut-panko mixture. Press to coat completely.

7. Place each shrimp gently in the hot oil. Cook in small batches, so the shrimp aren’t touching each other, for about 3 to 5 minutes on each side or until the shrimp are firm.

8. Serve with pepper jelly vinaigrette dipping sauce or over fresh greens in a salad.