I have always liked the general idea of coconut shrimp, but have never liked the recipes that were over battered and very sweet. So, this recipe uses unsweetened shredded coconut. Sugar is added so that there is control over the amount of sweetness added. The simple panko and coconut is all that is used to coat the shrimp...no batter. The final sprinkle of green cardamom adds a unique and delicious spice to the shrimp.

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