1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten
3/4 c Panko bread crumbs
1 c sweetened shredded coconut
1 lb raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce!