Crispy Coconutty Shrimp

The tropical sweetness of coconut combined with shrimp is a true winner. Served in many restaurants, coconut shrimp are often deep fried arriving at your table dripping with unhealthy amounts of fat. This variation uses less oil, delivers a crispy texture and restaurant quality flavor.

Recipe Ingredients:

12 to 15 large shrimp, shelled and deveined
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup coconut milk
3/4 cup panko crumbs*
3/4 cup unsweetened shredded coconut**
1/4 cup vegetable oil
Sweet and sour sauce for dipping

Cooking Directions:

1. Set up the dipping station with three wide flat bowls. Place the corn starch and salt in first bowl and mix with a fork. Pour the coconut milk in the second bowl. Toss together the panko and coconut in the third bowl.
2. Dredge the shrimp on both sides in the cornstarch. Then dip them into coconut milk and then coat them in the panko/coconut mixture, pressing lightly.
3. Heat the oil in a large skillet over medium high. Fry shrimp until browned, about 2 minutes per side. Drain on a paper-towel lined platter. Serve with dipping sauce.

Makes 4 servings.

Dipping Sauce: Store bought sweet and sour sauce is perfect for this dish. If your kids would like a more familiar flavor; try mixing equal parts ketchup and sweet and sour sauce together.

*Panko crumbs are Japanese bread crumbs. They are often stocked in the Asian section of supermarkets.

**Unsweetened coconut is stocked in the bulk section of a natural foods store.

Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).