The GoodWill near my house recently had a half off sale. I know that seems ridiculous since everything is already priced so low, but it mean shopping time for me! It was like Christmas going through their kitchen section. There were so many cute accessories and dishes for my food photos. I came out with multiple textured mats, plates, bowls, silverware and more all for only $14! This picture shows a few of my new accessories. I love the textures in this photo even though the colors are a bit off.
The panko makes the shrimp light and crunchy. This is a great appetizer for a dinner party; or in my case, for a main dish! The curry dipping sauce combines with the shrimp to give a delicious coconut curry flavor. If you have never eaten coconut shrimp, this is definitely the recipe to try.
- 1 lb shrimp (peeled & deveined, tails on)
- 1 can light coconut milk
- 1 cup flour + ½ cup
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup shaved coconut
- 6 tbsp light mayonnaise
- 2 tbsp light sour cream
- 1 tbsp curry powder
- ½ tsp cayenne pepper
- 2 tbsp minced onion
- salt and pepper (to taste)
- In a large bowl, refrigerate and soak the shrimp in the coconut milk for 30 minutes.
- Preheat the oven to 400F. Dry shrimp on paper towels.
- Get three medium bowls; fill one bowl with 1 cup flour, one with 2 whisked eggs, and one with 1 cup panko, ½ cup flour and 1 cup coconut (mixed).
- To prepare the shrimp, coat in flour, dip in the egg wash, then roll in the coconut mixture. Repeat with each shrimp.
- Place all of the shrimp on a foil-wrapped baking sheet. Bake at 400F until golden and crispy (about 15-20 minutes).
- To make the curry dipping sauce, whisk together the mayo, sour cream, curry powder, cayenne pepper, onion, salt and pepper.