(Adapted from Sally’s Baking Addiction)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 cup sweetened shredded coconut
3/4 cup panko bread crumbs
1 pound raw large shrimp, peeled and deveined with tails attached
coconut oil, for frying
Chili sauce of your choice, for dipping (I used Sauce Empire’s Bee Sting)
Combine flour, salt, and pepper in one medium bowl. Beat the eggs in a second bowl, and combine panko and coconut in a 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.
In a large skillet on medium heat, heat the coconut oil and fry the shrimp in batches – do not crowd them in the pan. Flip the shrimp 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 as you fry the rest. Serve with dipping sauce. You could also top with a little cilantro garnish.