Coconut Shrimp Recipe
 
Shrimp (tails-on)
½ Cup             All-Purpose Flour
½ Cup             Panko Bread Crumbs
½ Cup             Sweetened Coconut
2                      Eggs
1 tsp                Onion Powder
1 tsp                Kosher Salt
1 tsp                White Pepper
Canola Oil
Sweet Chili Sauce (for dipping)
 
In a bowl mix together the flour, salt, pepper and onion powder. In a separate bowl combine the coconut and bread crumbs and mix until well combined. Now lightly beat your eggs. Dredge the shrimp in the flour, egg and coconut mixture then place them on a wire rack. Heat the oil to 350 degrees then fry the shrimp for two minutes or until they are crispy and golden brown. Remove the shrimp from the oil then place on a paper towel to remove the excess oil then they are ready to serve.