Coconut Shrimp for Two

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   NOTE: I don't recommend substituting regular breadcrumbs for the panko breadcrumbs in this recipe as the breading will not be as crispy.

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   Most U.S. groceries now carry panko breadcrumbs.

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   They're also sold online.

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   Set up your breading line.

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   In a shallow dish, mix the flour, salt and pepper.

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   In a small bowl, whisk the egg.

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   On a dinner plate mix together the panko crumbs and the shredded coconut.

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   Working with one shrimp at a time, cover in the seasoned flour and shake off excess.

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   Then dip into the egg and allow excess to drain back into the bowl.

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    Lay on top of the crumbs/coconut mixture, scoop more of the crumbs/coconut mixture on top of the shrimp, and press the breading with the palm of your hand to help it adhere well to the shrimp.

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    GENTLY shake off excess, then set on a plate and continue breading the remaining shrimp.

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    When all shrimp have been breaded, allow to rest for 10-15 minutes.

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    This is important when you're frying anything that's breaded in this manner to ensure that the breading stays on after you put it into the hot oil.

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    This is the perfect time to start your rice cooking for a side dish and to heat up the oil for frying.

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    In a large skillet, heat up about 1/2 inch of peanut oil on medium-high heat.

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    When oil is hot, carefully place the shrimp in the oil but don't crowd the skillet.

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    Fry until golden, about 2 to 3 minutes per side.

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    Drain on paper towels.

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    Serve with my Sweet Orange Dipping Sauce.

* Per serving · 4 servings · Values may vary.