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

1. Make the sauce by mixing the ingredients in a large bowl-set aside in the refrigerator

2. Peel, de-vein and butterfly the shrimp, leave the tail on

3. Mix the eggs well to make an egg wash

4. Set up a breading station with the egg wash and the breadcrumbs

5. 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

6. Place the oil in a large stock pot or Dutch oven, and heat until it reaches 350℉

7. 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

8. 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