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Curried Coconut Shrimp

1 bag cooked shrimp with tails on (size 31/40 count per pound works well here)

Plenty of oil (coconut, olive, or vegetable)

1/2 cup flour

2 eggs

1/2 cup plain breadcrumbs or panko

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

If using frozen shrimp, open the bag and put all the shrimp in a colander. Run under cold water to thaw. Meanwhile set out 3 medium bowls. Put the 1/2 cup flour in the first bowl. Crack the 2 eggs into the second bowl and use a fork or a whisk to beat. In the third bowl, put the 1/2 cup breadcrumbs or panko and add the COCONUT CURRY MIX. Stir the mix into the breadcrumbs or panko.

When your shrimp have finished thawing bring them over to your 3 bowls and set out a clean plate. One at a time, pick up the shrimp by the tail and coat in the flour from the first bowl, dip the flour-coated shrimp into the eggs making sure to get all the flour spots covered in egg. Then roll the egg-coated shrimp in the breadcrumb or panko mix and lay them on the clean plate until all shrimp are coated in this way. Take care to coat them well since the egg only sticks to where there is flour and the breadcrumbs only stick to wherever there is egg!

Once you have your shrimp coated, put a few paper towels on a new clean plate and set this near your stove top. This is for putting the fried shrimp on after they are done cooking to absorb some of the oil and avoid the shrimp getting soggy. Add 1 tablespoon oil to a pan and turn the heat to medium. Allow a few seconds for the oil to heat up before putting some shrimp into the pan. You want enough room to be able to turn the shrimp over with a spatula so put 6-8 shrimp in the first batch. Let cook for 2 minutes, then flip the shrimp over with a spatula and cook 2 minutes on the other side. Take these shrimp out and put them on your paper towel plate. Add another tablespoon of oil and add a second batch of 6-8 shrimp. Repeat until all shrimp have been cooked. Serve hot.



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