Coconut Shrimp

Sallys Baking

• 1/3 cup whole wheat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil1

Directions:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.  bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  
3.  Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
4. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Side dish- I served with baked sweet potato and crushed it up with butter, cinnamon, and little honey.

Dipping Sauce  Betty Crocker

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes