Crunchy Coconut Shrimp

Ingredients

• 600 grams raw large shrimp, peeled and de-veined
• 1 cup flour
• 4 eggs
• 1 cup Panko breadcrumbs
• 1 x 14 ounce can coconut milk
• 3/4 cup flaked toasted coconut

Directions

1. Preheat oven to 400 degrees F.
2. Grease 2 large baking sheets.
3. In large bowl, mix together flour, eggs, Panko breading and coconut milk until it forms a thick dip.
4. Dip shrimp into mixture one at a time and then roll in toasted coconut.
5. Place coated shrimp onto greased baking sheet and then bake for 14-16 minutes, turning half way through.
6. Serve with spicy dipping sauce such as Thai chili sauce.