Coconut Shrimp is a delightful seafood dish that combines the succulent taste of shrimp with the sweet and crunchy texture of coconut. This tropical-inspired recipe is perfect for appetizers or main courses and is often served with a tangy dipping sauce like Sweet and Sour Sauce or served over Jasmine Rice.

Ingredients

• 1 pound jumbo shrimp

• 1/2 teaspoon ground black pepper

• 2 eggs

• 2 Tablespoons water

• 1/3 cup all purpose flour

• 1/2 panko

• 1/3 cup sweetened coconut flakes

• Oil for frying

Directions

1. Prepare breading station: In 1 plate flour. In a bowl, thoroughly mix egg and water to create egg wash. On the last plate mix Panko and coconut flakes.

2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

3. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches, 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. Do not let the shrimp overcook; the coconut will lose its sweetness. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.