COCONUT SHRIMP WITH CURRY DIPPING SAUCE

  • All purpose flour
  • 3 eggs, beaten
  • 1 C whole milk
  • 1 C coconut milk
  • 1 tsp salt
  • 2 C Panko breadcrumbs
  • 2 C shredded coconut
  • Two dozen large shrimp, clean, deveined and butterflied
  • Canola oil for frying
  • Mix eggs, whole milk and coconut milk together.  Mix the Panko and coconut together, add salt.

Dip the shrimp in flour then in milk/egg mixture. Then coat with Panko/coconut mixture.  Deep fry for 2 minutes in 350 degree oil or until golden brown.  Serve with curry dipping sauce.

CURRY DIPPING SAUCE:

2 C sour cream, 1 C toasted coconut, 2 oz. honey, 2 oz. curry powder, 1 oz. lime juice..   Mix all ingredients together.  Refrigerate until ready to use.

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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