Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~Elise

In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek.

And at the top of that list is panko bread crumbs. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes.” It’s incredibly light, airy and crisp/crunchy when fried.

What I like about panko is that it doesn’t absorb as much oil or grease as regular breadcrumbs and its super-thin flakes create an airy, lacy coating that you can’t achieve with regular breadcrumbs.

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