A fun, flavorful appetizer are these panko coated, coconut oiled shrimp that I adapted from a panko shrimp recipe.
1/2 Bag shrimp [raw or precooked work]
1 Cup Panko
1 TB parsley
2 Eggs, whites only
Coconut Oil for pan
1/2 Cup Sour Cream
1/2 Lemon juice
2 TB Chives
Melt coconut oil in a skillet. While it’s heating up make the coating station. Put egg whites in one bowl and the panko, parsley and seasoning in another.
Coat the shrimp by dipping in a egg white bath and then in panko mixture. If you want a more full coating you can do a flour coat in between the egg whites and panko. In batches, fry in a skillet of coconut oil until each side has browned. Take out shrimp and rest on paper towels. Serve when cooled.
Make the chive dip by mixing the chopped up chives, sour cream and lemon juice in a serving dish.