coconut shrimp

*I usually serve with light fruity marmalade for dipping. You can pick this up at any local store. For this setting I used Apricot.

Peel and devein your shrimp. Set your fryer and prepare for a 400 degree prep for cooking.

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Dry coating:

1/2 cup coconut

1/3 cup oat flour

1/4 cup whole wheat cracker crumbs

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1 egg white

1 T organic unsweetened soy milk (or whatever milk you fancy)

1 T Whole Wheat Flour

Pat your shrimp dry. Season (to your desire with salt, pepper, garlic) and toss with flour. Whisk egg white and milk. Mix coconut, oat flour, and cracker crumbs. Spread on waxed paper. Coat shrimp in egg/milk then roll in dry coating. Drop into heated oil for 5-8 minutes or until golden brown. Strain. Serves 1.