Coconut Shrimp

Preheat about 2 inches of oil in a large, heavy pot or pan over medium to medium-high heat. It is hot enough when it shimmers and pops when you sprinkle a couple drops of water in. Or, heat up your deep fryer if you have one.

While the oil is heating, combine the panko bread crumbs and coconut flakes in one bowl and set aside.

Beat the egg and coconut milk in a separate bowl.

Dip the shrimp in the egg/coconut milk mixture and let the excess drip off, then coat in the coconut-panko breading. If you want it extra crispy, repeat with a second layer of each.

When the oil is hot, carefully add the shrimp, avoiding overcrowding and fry until golden brown. Shrimp cooks quickly, so by the time the breading is done it will be done too.

Serve with coconut rice or plain jasmine rice and sweet chili dipping sauce.