Coconut Panko Shrimp with Hot Raspberry Dipping Sauce
4C Panko Bread Crumbs
Ingredients:
1 cup flour
salt and pepper to taste
1 pound large shrimp, peeled and deveined
2 eggs
1 cup milk
1 cup 4C Panko Breadcrumbs
1 cup shredded coconut
1 cup raspberry jam
1/4 to 1/2 cup hot pepper sauce
Directions:
In a shallow dish, mix flour with salt & pepper.
In a separate dish, blend eggs with milk.
In a third dish, blend 4C Bread Crumbs with coconut.
Dredge shrimp in flour, then dip in egg mixture, then into 4C crumbs mixture, placing on plate when coated.
Heat oil in a large skillet. 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.