Coconut Shrimp

Makes a platter for 8-10

3/4 cup panko (Japanese breadcrumbs)

1/2 cup unsweetened shredded coconut

2 teaspoons finely grated lime peel

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1/2 teaspoon ground ginger

2 large eggs

20 large shrimp, peeled, deveined, tails intact

Peanut oil, for frying

1. Mix panko, coconut and spices in a medium bowl. Whisk eggs in a separate bowl.

2. Dip each shrimp in the eggs, then coat it in the spiced panko mixture.

3. Heat oil in a deep, heavy-bottomed pot to 350 degrees for deep-frying. Fry shrimp until golden brown.

-- Michael Thanos, Forbidden Island



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