Coconut Shrimp

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• 1/2 cup unsweetened shredded coconut
• 2 large eggs, beaten
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Vegetable oil for frying  

Equipment:

• Bowls
• Whisk
• Skillet

Instructions:

1. In a shallow bowl, whisk together flour, salt, pepper, garlic powder, and onion powder.
2. In a separate bowl, whisk together eggs and milk.
3. In a third bowl, combine panko bread crumbs and shredded coconut.
4. Dredge each shrimp in the flour mixture, then dip in the egg mixture, and finally coat in the coconut mixture.
5. Heat about 1 inch of vegetable oil in a large skillet over medium heat.
6. Carefully add the breaded shrimp to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Remove the shrimp from the oil and drain on paper towels. 8. Serve immediately with your favorite dipping sauce, such as cocktail sauce, marinara sauce, or honey mustard.  

Tips:

• For a crispier coconut shrimp, double-dip the shrimp in the coconut mixture.
• If you don’t have panko bread crumbs, you can use regular bread crumbs.
• Serve coconut shrimp with a side of mango salsa or pineapple salsa for a refreshing and flavorful twist.

Nutritional Information per serving:

• Calories: 250
• Protein: 15g
• Fat: 15g
• Carbohydrates: 10g
• Sodium: 300mg

Enjoy!