Coconut shrimp.

Jesse bought a big pack full of jumbo shrimp and I realized that I had never cooked shrimp before. Which is so so weird because I love shrimp so much but I guess I've always left it up to mommy to make. When he told me he wanted coconut shrimp, I was terrified! Coconut really isn't my thing, and it seemed like it would be too difficult for me to pull off. But being the good wife that I am (wink wink) I was on the hunt for a great recipe. I started off at my favorite site for food inspiration, Simply Recipes and I found the perfect recipe that was actually a guest post from another one of my favorite food blogs, Steamy Kitchen.

Super excited about trying something so new to me, I jumped in and did my bestest. I had a little nibble and I must say it wasn't too bad, actually, it was pretty darn delicious. If your a shrimp lover, I suggest you try it out.

Recipe:

(Direct link to it)

• 1 pound tail-on shrimp, shelled but leave tail on
• 1/2 cup all purpose flour
• 1 egg
• 2 tablespoons coconut milk (or regular milk)
• Salt and pepper
• 1/2 cup Japanese panko bread crumbs
• 1/2 cup sweetened coconut flakes
• Oil, for frying

 1. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. 2.Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
3. As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
4. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides.

This recipe is completely adopted from Simply Recipes, the original version is here