Coconut Shrimp

Shopping

• Produce
  • bok choy
• Dairy
  • eggs (2)
• Middle
  • sweetened shredded coconut (1c)
  • raw shrimp, peeled/deveined/with tails (1lb)
• Staples
  • flour (0.33c)
  • salt (0.5tsp)
  • pepper (0.5tsp)
  • Panko (3/4c)
  • oil (3–4tbsp)
  • Soy sauce (1tbsp)
  • Rice vinegar (1tbsp)
  • Thai chili sauce (3tbsp,opt)
  • jam (6tbsp,opt)

Prep

NOTE: Start rice

1. Set up dredging
   • Flour (.33c), salt (.5tsp), pepper (.5tsp)
   • Beat eggs (2)
   • Panko (.75c), coconut (1c)
2. Prep bok choy
3. Mix dipping sauce
   • Thai chili sauce (3tbsp,opt)
   • Jam (6tbsp,opt)

Cook

1. Shrimp:
   1. Batter shrimp: flour -> egg -> panko
   2. Oil in large skillet, med heat
   3. Fry batches 7-8
   4. Fry each side 2.5-3min
   5. Plate on paper towel
2. Bok choy:
   1. Oil in large skillet, med heat
   2. Add bok choy, cook 2min
   3. Add soy sauce, rice vinegar (2m)

Notes

• Suggested Time: 30m
  • Prep: 20m
  • Cook: 10m
• Servings: 4

Citation

Inspired by Sally's Baking Addiction