Coconut Shrimp with Sweet and Sour Dipping

Courtesy of COOKINA and Brand Ambassador, Celebrity Chef George Duran

Ingredients: 
1 dozen extra large shrimp, peeled and deveined, leaving the tail on - ½ C. flour - 2 eggs, lightly beaten - ¼ C. light coconut milk - 1 C. panko bread crumbs - 1 C. sweetened and shredded coconut - Salt
For sweet and sour sauce:
½ C. white sugar - ¼ C. white vinegar 2 tbsp. soy sauce - 1 tbsp. corn starch -  Water
Preparation:

Make sauce by placing sugar, vinegar, soy sauce, ketchup and ½ cup water in a small sauce pan and whisking it occasionally as you bring it to a boil. In the meantime mix 1 tablespoon of cold water with corn starch. Once sauce begins to boil drizzle in corn starch mixture and mix vigorously. When the sauce thickens, turn off the heat and set aside to cool. Set aside.
Preheat your broiler on high and line a baking sheet with a COOKINA® Cuisine sheet.
Mix eggs and coconut milk together and place in shallow bowl. Place Coconut and breadcrumbs in a separate shallow bowl and finally flour in a third shallow bowl.
Season shrimp with salt and place in bowl with flour.   Pat excess flour off and place in egg mixture. Once evenly coated place in coconut mix, making sure each shrimp is properly pressed and has a good amount of coconut and breading adhering to it.
Place shrimp on Cookina Cuisine sheet and place in broiler. Cook about 2-3 minutes on each side until coconut is browned.  Serve with sweet and sour sauce. 

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