Coconut Cashew Shrimp
“This easy take on coconut shrimp makes for a delicious main or pupu, depending on your gathering. And it’s a versatile recipe — you can sub out the shrimp for chicken or even tofu if you prefer.”
- Rebekah DeCosta, Senior Chef De Cuisine
![]("https://r.turn.com/r/beacon?b2=iON-7tERly7ZLGUu4t2iQaYQeTJ-n8fsg913V8LMbaNOKCmfkCONkQ66E4b1BOsjj70dTpO-y9eMnF5rBjCGDA&cid=")
Ingredients
- 16 ounce shrimp(peeled and deveined, tail on)
- 2 Eggs
- 1 cup panko
- 1 cup maika’i coconutty cashews(finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- cooking spray
- sweet chili sauce(for serving)
YOUR OWN NOTES
