1 # Jumbo or Colossal shrimp, peeled, deveined, tail-on
¾ c. panko crumbs
1 c. sweetened coconut
⅓ c. flour
½ t. salt
½ t. pepper
2 large eggs, beaten
coconut oil for frying
Instructions
Thaw shrimp according to directions if using frozen shrimp. Pat dry.
Whisk together flour, salt and pepper in a small bowl.
Beat the 2 large eggs in another small bowl.
In a cake-sized pan, toss together the coconut and panko breadcrumbs.
Place each shrimp, one at a time , into the flour mixture to coat.
Dip shrimp into the beaten eggs and allow excess to drip off.
Next, press both sides of shrimp into coconut/panko mixture. Place onto a paper towel until ready to cook.
Heat oil on medium-low heat.
Place shrimp in heated oil and cook each side for about two minutes or until coconut is a light golden color. Put on paper towel to absorb any excess oil before serving.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/coconut-shrimp/