Coconut Shrimp with an Orange Dipping Sauce

Ingredients:

1 Lb. Shrimp, deveined and peeled with tail on

1 Cup Sweetened Shredded Coconut

1/4 Cup Flour

2 Eggs

1 Tsp. Salt

1/2 Tsp. Black Pepper

1/4 Cup Avocado Oil

For the sauce:

1/4 Cup Fresh Squeezed Orange Juice

2 Tbsp. Soy Sauce

3 Tbsp. Honey

1 Tsp. Chili Garlic Sauce (optional)

Directions:

Pat shrimp dry.

Place flour in a shallow bowl and coat shrimp with the flour.

Whisk eggs in a bowl and then dip the flour coated shrimp into the eggs to coat.

Mix panko bread crumbs and shredded coconut together and then dip the egg coated shrimp into the panko coconut mixture to coat.

Heat oil in a large skillet over medium high heat until you can stick the back of a wooden spoon in the oil and bubbles form around it.

Add shrimp in several batches, careful not to overcrowd the pan browning on both sides 2-3 minutes until golden and crisp.

Remove from the oil onto a paper towel lined baking sheet or plate.

Meanwhile whisk together orange juice, soy sauce, honey, and chili garlic sauce until combined. Serve alongside the shrimp.