Crispy Coconut Shrimp Sandwich
(found in Women’s Day Magazine)
½ c panko bread crumbs
½ c shredded coconut
¼ tsp salt
¼ tsp pepper
3 T cornstarch
1 egg, beaten
2 T olive oil
Garnishes such as mayo, veggies, herbs
Combine bread crumbs, shredded coconut, salt and pepper. Lightly coat 20 large shrimp (tails removed) in cornstarch, dip in beaten egg, then dip in coconut mixture. Heat olive oil in large skillet over medium heat. Cook half the shrimp until golden brown and opaque throughout, 1 to 2 minutes per side. Repeat process with remaining shrimp.
Put into your choice of roll and top with your favorite garnishes.