I absolutely love this recipe! It takes a little time to put together, but the end result is absolutely worth it! The crunchy exterior of the shrimp paired with the sweet and spicy Thai chili sauce is out of this world!
1 pound of shrimp, peeled and deveined
1 teaspoon of dried ginger
1 egg white (or whole egg)
1 13 oz can of reduced fat coconut milk
Panko bread crumbs
Thai chili sauce
Salt and pepper, to taste
Oil (coconut oil, vegetable oil or canola)
Serving size- 4-5
- First step is to get your dredging station prepared. Take out three shallow dishes, and add 1 cup or so of flour to one, add in your egg white and about half a can of your coconut milk to the next (and whisk), and the third with 1-2 cups of Panko and 1 cup or so of your coconut shavings. Then, season each dish with a pinch of salt and pepper, and your shrimp with salt, pepper, and a teaspoon of dried ginger. I added a little ginger to the Panko dish as well, but that's optional. To dredge, start by immersing your shrimp in the flour first (shaking off the excess), then the egg/coconut milk mixture, and last in the Panko/coconut shavings mixture. Place each one on a baking dish. Repeat these steps until every shrimp is coated.
- Next, take out a cast iron skillet, and add a couple tablespoons of your oil. Bring this to a medium to high heat, and pan fry your shrimp until they are golden brown and insanely delicious. Once the shrimp are cooked, place them on a paper towel, to get rid of some of that excess oil. You can add a pinch of salt to each shrimp as they come off the pan, for extra seasonings.
- Serve with your Thai chili sauce (available at most grocery stores) & white rice & zucchini!