Crunchy Coconut Shrimp Recipe
A crunchy coconut shrimp recipe that is delicious served with a spicy dipping sauce.
600 grams raw large shrimp, peeled and de-veined
1 cup flour
1 cup Panko breadcrumbs
1 x 14 ounce can coconut milk
3/4 cup flaked toasted coconut
Preheat oven to 400 degrees F.
Grease 2 large baking sheets.
In large bowl, mix together flour, eggs, Panko breading and coconut milk until it forms a thick dip.
Dip shrimp into mixture one at a time and then roll in toasted coconut.
Place coated shrimp onto greased baking sheet and then bake for 14-16 minutes, turning half way through.
Serve with spicy dipping sauce such as Thai chili sauce.