I had a different meal to post before this one, but after making this last night I was too excited to wait. It was sooo yummy, crispy, flavorful, I could keep going! Please make it soon, you will not be sorry.
1 half can coconut milk
1/2 cup flour
1 tsp baking powder
1 cup Panko Bread Crumbs
1 cup Coconut
1/4 tsp salt
1/4 tsp pepper
1-2 Tb canola oil
Jasmine Rice - the ready rice is so easy it is like cheating!
2 Tb Dijon Mustard
2 1/2 Tb Honey
1 tsp Rice Vinegar
Butterfly Shrimp by running a knife down the back.
Mix Flour, Coconut Milk and Baking Powder in a bowl.
I feel like it is easier to bread meat in a wide narrow pan instead of a bowl. Mix coconut, panko and salt and pepper in the dish.
Dip shrimp in the batter, then cover with the breading. Make sure to spread the butterfly apart and get the breading into the back.
Wipe Canola Oil on a baking sheet and place the shrimp back side down (with tail curled over). Put in the oven on 375 for 15 minutes.
While the shrimp is cooking stir the mustard, honey and vinegar together. Taste to see if you want to add more or less of one ingredient.
Take shrimp out and let cool for a few minutes before serving.
I think this would also taste good using chicken. You would need to cut the chicken into smaller pieces though because the coconut might burn before the inside of the chicken breast would cook. I will let you know when I have a chance to try it out.