4C Recipe of the Month
4C Coconut Panko Shrimp
with Hot Raspberry Dipping Sauce
using 4C Japanese Style Panko*
Yield: 4 Servings
1 cup flour, salt and pepper to taste
1 pound large shrimp (Size 21-25)
1 cup milk
1 cup 4C Japanese Style Panko Breadcrumbs*
1 cup shredded coconut
1 cup raspberry jam
1/4 to 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 4C Japanese Style Panko Breadcrumbs* with coconut. Dredge shrimp in flour, then dip in egg mixture, then into 4C Panko*/coconut mixture, placing on plate when coated. Repeat with all shrimp.
Heat oil in a large skillet or deep fryer. Cook shrimp, several at a time until golden brown on each side. Drain well on paper towels.
To prepare sauce, mix raspberry jam with desired amount of hot pepper sauce and heat for 2 minutes. Pour into individual serving bowls or spoon onto plate when ready to serve.
* [You can replace the Japanese Style Panko with the 4C Gluten Free Plain Crumbs]