Since making arancini last weekend, I've been finding different ways to use the remainder of my panko bread crumbs. Suffice it to say, it's not a difficult ingredient to use. Coat anything in panko and it's instantly crunchy and delicious. And the shrimp in my freezer are looking like the next logical option, which made me instantly think of this recipe for panko-crusted Coconut Shrimp. Easy, quick, and requiring a short list of mostly pantry-staple ingredients, it looks as budget friendly as it does crave-worthy, and that's something we can all stomach!
Click here for the full recipe, with photo step by steps and all!
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