Coconut Shrimp Tempura

1 pound large shrimp, peeled, deveined, tails removed
1 (13 1/2-ounce) can coconut milk
coconut oil for deep frying
2 cups all-purpose flour
2 eggs, whisked
2 cups bread crumbs
1 1/2 cups sweetened shredded coconut, finely chopped in food processor

Mango-Mint Dipping Sauce (see recipe below)

Place shrimp in a medium bowl and pour coconut milk over them. Stir once, then cover and refrigerate at least six hours or overnight.

When ready to cook, heat oil, about 3 inches deep, in a deep pan or fryer.

Set three bowls in a row on your countertop or table: one with the flour, one with the whisked eggs and the final one with the bread crumbs and chopped coconut, mixed together.

Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the bread crumb and coconut mixture. Place on a tray.

When all of the shrimp have been coated in this manner, refrigerate at least 10 minutes to allow coating to set.

Test the oil to make sure itʼs ready for frying by dropping a bit of the bread crumb and coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready.

Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled Mango-Mint Dipping Sauce.

Mango-Mint Dipping Sauce
1 cup fresh or frozen mango (about 1 medium)
2 tablespoons granulated sugar
4 fresh mint leaves
1/4 cup plain yogurt

Puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour.

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