COCONUT GULF SHRIMP
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
- Combine flour, salt, and pepper in one bowl. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- 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.
- 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.