Ingredients
⅓cupall-purpose flour,or whole wheat flour, spoon & leveled
½tspsalt
½tspground black pepper
2large eggs,beaten
¾cupPanko bread crumbs
1cupsweetened shredded coconut
1lbraw large shrimp,peeled and deveined with tails attached
vegetable oil or coconut oil
Preparation
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 a generous amount of coconut on each shrimp. Set the coated shrimp aside on a plate while coating 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.
Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
Place the finished coconut shrimp on a plate lined with a paper towel while frying the rest. Serve with sweet chili sauce or an orange chili sauce.
Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
