- 1/3 cup unsweetened shredded coconut
- 1/4 cup panko
- 1/2 pound medium shrimp, peeled, tails left on
- 1 teaspoon curry powder
- 2 eggs, beaten
- Coconut oil
- Thai sweet chili sauce
On plate, mix coconut and panko. In bowl, toss shrimp, curry powder and 1/2 tsp. salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In large skillet, heat 1/2 inch coconut oil over medium-high. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce.