Cooking Instructions
- 1
Devein and wash shrimp, leaving the tails on.
- 2
Heat 2 Tbsps oil over medium-high heat
- 3
Season panko bread crumbs with salt and paprika
- 4
Toss coconut with seasoned panko bread crumbs to combine.
- 5
On a separate bowl, beat the egg whites lightly
- 6
Coat shrimp lightly in corn-starch, then dip shrimp in the egg whites, then coat shrimp with the coconut breading
- 7
Fry shrimp about 5 minutes in hot oil until evenly golden and crispy. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
- 8
Dipping Sauce:
- 9
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes, serve with coconut shrimp.
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