Coconut Gulf Shrimp

Ingredients

1 lb raw Gulf shrimp, peeled and deveined
⅓ cup all-purpose flour
½ tsp salt
½ tsp pepper
2 large eggs, beaten
¾ cup Panko bread crumbs
1 cup sweetened shredded coconut Coconut oil
Sweet chili sauce, for serving

Directions

1. Combine flour, salt, and pepper in one bowl. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
2. Working one shrimp at a time, dip into the flour and coat, dip into the eggs, and then dredge the shrimp into the coconut mixture, 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. Fry until golden brown, about 2 minutes each side.
3. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve immediately with your favorite sweet chili sauce.