sticky coconut shrimp

Ingredients:

• 1/4 c Stewart’s Maple Syrup

• 1 tsp lemon juice

• 1 tsp lemon zest

• 1/2 tsp cayenne pepper

• 1 lb tail-on shrimp, peeled and deveined

• 1 c all-purpose flour

• salt and pepper to taste

• 2 eggs, beaten with a splash of Water

• 2 c unsweetened shredded coconut

• Olive oil, for frying

• 1-2 green onions, sliced very thin

Instructions:

• In a small sauce pan, combine maple syrup, lemon zest, lemon juice, and cayenne pepper. Over medium-low, bring to a low boil and allow to simmer for 1 minute. Remover from heat and cover to keep warm.

• Season shrimp with salt and pepper, then toss in flour, dip into egg wash, and dredge in shredded coconut. Shake off any excess and set aside.

• In a large skillet heat oil (enough to heavily coat the bottom of the pan, add more as needed) over medium heat. Fry shrimp and turn evenly to brown all sides (about 2 minutes per side). Transfer to paper-towel or brown paper bag lined plate or a cooking rack. This will help keep things crispy.

• Toss shrimp in warm, spicy syrup and garnish with green onions. Enjoy!