Coconut Shrimp

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 large eggs, beaten

3/4 cup Panko bread crumbs

1 cup sweetened shredded coconut

1 pound raw large shrimp, peeled and de-veined with tails attached

vegetable oil or coconut oil for frying

In a large bowl, combine coconut and bread crumbs with salt and pepper. Place flour eggs and bread crumbs in separate containers. Dredge shrimp in flour and shake off access. Then drip in egg and then in crumbs, place in a pan until all shrimp is coated before you start frying cause these will cook faster than you think!

I use my Dutch oven and fill it with 1 inch of coconut oil for frying. I also use a temperature gauge to maintain the heat around 350*F to fry perfectly. Fry in batches until golden brown and put on a clean paper towel to drain oil off shrimp. These will cook in about 3-4 minutes max each, flipping them over half way through. The hotter the quicker they will cook so be careful!

Serve with a nice dip.. Try my coconut pineapple dipping sauce under the sauces tab!