Crispy Coconut Shrimp

The tropical sweetness of fresh coconut
combined with shrimp is a true winner.
Served in many restaurants,
coconut shrimp are often deep fried arriving
at your table dripping with unhealthy amounts of fat.
This variation uses less oil,
delivers a crispy texture and restaurant quality flavor!

Ingredients:

12 to 15 large shrimp, shelled and de-veined
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup coconut milk
3/4 cup panko crumbs*
3/4 cup unsweetened shredded coconut
1/4 cup vegetable oil

Directions:
Sweet and sour sauce for dipping
Step 1: Set up the dipping station with three wide flat bowls.
Place the corn starch and salt in first bowl and mix with a fork.
Pour the coconut milk in the second bowl.
Toss together the panko and coconut in the third bowl.
Step 2: Dredge the shrimp on both sides in the cornstarch.
Then dip them into coconut milk and then coat them
in the panko/coconut mixture, pressing lightly.
Step 3: Heat the oil in a large skillet over medium high.
Fry shrimp until browned, about 2 minutes per side.
Drain on a paper-towel lined platter.
Serve with dipping sauce.