Coconut Panko Shrimp with Hot Raspberry Dipping Sauce
4C Plain Panko Bread Crumbs
Yield: 4 Servings
1 cup flour
salt and pepper
1 pound large shrimp (Size 21-25)
1 cup milk
1 cup 4C Plain Panko Breadcrumbs*
1 cup shredded coconut
1 cup raspberry jam
1/2 cup hot pepper sauce
Peel, devein and wash shrimp. Set aside.
In a shallow dish, mix flour with salt & pepper.
In a separate dish, blend eggs with milk.
In a third dish, blend 4CBread Crumbs* with coconut.
Dredge shrimp in flour, then dip in eggs, then into crumbs, placing on plate when coated.
Heat oil in a large skillet. Cook shrimp, until golden brown on each side. Drain well on paper towels.
To prepare sauce, mix raspberry jam with hot sauce and heat for 2 minutes.
Pour into individual serving bowls or spoon onto plate when ready to serve.
* [You can replace the 4C Plain Panko Breadcrumbs with the 4C Gluten Free Plain Crumbs]