Coconut Shrimp w/ Curry Dipping Sauce
Servings: 6 (as appetizer)
- 1 lb shrimp peeled & deveined, tails on
- 1 can light coconut milk
- 1 cup flour + 1/2 cup
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup shaved coconut
- 6 tbsp light mayonnaise
- 2 tbsp light sour cream
- 1 tbsp curry powder
- 1/2 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, 1/2 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.