Just like you get in the tropics….. minus the palm trees and ocean breeze. That dang Covid thing is still keeping us at home, during a time of the year when we’d so much rather be in the land of palm trees & sunshine, ocean bobbing and munching coconut shrimp. Never mind the beach, I’d happily settle for just being able to cuddle my granddaughters!!! Enough whining, here is the perfect recipe to make you feel like you’ve escaped to the beach.

• 2 cups vegetable oil
• 1 cup Panko bread crumbs
• 1 cup unsweetened shredded coconut
• 1 pound medium shrimp, peeled & deveined
• 1/2 cup all purpose flour
• 2 large eggs, beaten well (can just use egg white if you like)
• salt and pepper to taste

Heat the oil in a large skillet or dutch oven over medium high heat (350-360 degrees)

Set up 3 dredging bowls:

1. flour
2. egg
3. panko/coconut mixture

Season shrimp with salt and pepper, then working with one shrimp at a time, dredge through flour, then egg, then panko/coconut. Press into the panko mixture to make sure the shrimp are well coated. Set aside until you have them all coated.

Working in batches, add shrimp to hot oil and fry until golden brown, turning as necessary until they are crunchy and looking irresistible – around 3 minutes. Transfer to a paper towel lined plate.

Serve immediately with dipping sauce.

DIPPING SAUCE

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 tbsp sriracha (or to taste)
• juice of 1 lime
• salt and pepper to taste

Mix well to combine. If you think of it, mix this ahead of time and set in fridge to allow flavours to meld beautifully.

I can’t promise you will smell the ocean when you make these, but it might make you feel a little better about staying home!

I originally got this recipe off Damn Delicious website, and she’s right – they are damn delicious! The dipping sauce is my own concoction and it’s yummy!!