Coconut Shrimp

Ingredients
1-pound 16/20 shrimp, tail on
8 ounces panko breadcrumbs
4 ounces shredded coconut
3 large eggs
½ gallon vegetable oil
Sauce
1 cup strained crushed pineapple
1 cup sour cream
1 cup coconut milk
1 tablespoon red pepper flakes (optional)
Method
Make the sauce by mixing the ingredients in a large bowl-set aside in the refrigerator
Peel, de-vein and butterfly the shrimp, leave the tail on
Mix the eggs well to make an egg wash
Set up a breading station with the egg wash and the breadcrumbs
Dip a shrimp in the egg wash, then into the breadcrumbs until the shrimp is completely covered in the breadcrumbs-continue until all the shrimp are covered-set on a tray
Place the oil in a large stock pot or Dutch oven, and heat until it reaches 350℉
Using the shrimp tail. Gently lower each shrimp into the oil and let go so it starts to deep fry. Do not crowd the oil. Do about 8 at a time
After the shrimp are cooked, put them on a plate with paper towel to drain, and cover with a dish towel to keep warm
Eat immediately with the sauce