Coconut Shrimp

Frying food requires high temperatures which is why you need to use an oil that has a high smoke point. Let me explain this without sounding crazy...
The smoke point of oil is very important to know because after the oil has reached it's smoke point and it's begun to break down its no longer good for consumption. A lot of people dont know this, but once you start to see your oil smoking and releasing a harsh smell, it's a done deal. It will leave your food tasting greasy and looking burnt, aside from releasing large quantities of free radicals which contribute to cancer.
Olive oil has a very high smoke point, but since frying requires a lot of oil your best bet is to use the "inexpensive" peanut oil.

Phew! Where was I?!? Oh...right...coconut shrimp! This is a fast recipe and its super yumms. Enjoy!

Makes 18

3/4 cup panko bread crumbs
1/2 cup shredded unsweetened coconut
salt and pepper to taste
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
peanut oil


1.Mix the first 3 ingredients in a bowl.
2. In a separate bowl mix beat 2 eggs.
3.Working with one shrimp at a time, dip shrimp in beaten egg then in coconut/ panko mixture.
4.Pour enough peanut oil (about 1/2 inch)in a frying pan and heat over medium high heat.
5. Work in batches, cook shrimp for about 2 minutes each side until golden and crusty.
6. Drain on paper towel and serve warm.