Cooking for you, for me.

Half a bag of frozen shrimp, thawed, or a small bag of fresh shrimp cleaned and pealed. Make sure your shrimp is very dry before you start preparing them! I left mine out on a clean towel so any excess water got absorbed.

In bowl #1 add: 3 TBSP all purpose flour and a pinch of salt.

In bowl #2 add: One large egg, or two smallish ones.

In bowl #3 add: 3/4 c. shredded sweetened coconut, 1/2 c. panko bread crumbs, stir to combine.

Preheat your oven to 415, and spray a cookie sheet with nonstick spray.

Take a shrimp, dip it in bowl #1, then shake off any excess flour. Take that shrimp and dip it in bowl #2, and then lastly bowl #3. Make sure to coat the shrimp with lots of the coconut/panko mixture. Lay on pan and repeat process until all shrimp are coated and on the cookie sheet. Make sure before sticking the pan into the oven that there is no excess coconut/panko on the cookie sheet, you only want the mixture on the shrimp- if it’s on the sheet alone it will burn. Place shrimp on a lower rack or medium rack in the oven for ten minutes, then flip the shrimp and leave in the oven for another eight minutes.

While shrimp is cooking: Take some hot pepper jelly and add to a pot on the stove to thin it. If you don’t have hot pepper jelly, you can use an apricot or something mild in flavor and just had 1/8 TSP hot pepper flakes. Once the jelly thins out, add a few TBSPs of the coconut flakes. Serve on the side as a dipping sauce, or drizzle over shrimp once out of the oven.

*I’ll upload a picture next time I make this!