Coconut Shrimp

Another hit from my New Years Eve Party.

Ingredients…

2 lbs (16/20 count) shrimp, peeled and devained

2 cups panko breadcrumbs

1 cup shredded coconut

3 eggs

¼ cup milk

2 cups flour

Canola oil for frying

Salt / Pepper

Honey

Dijon mustard

Directions…

Set up a breading station by mixing together the following ingredients. Bowl 1: Flour, salt and pepper. Bowl 2: Eggs, milk, salt and pepper (beat together). Bowl 3: Coconut, breadcrumbs, salt and pepper. Start by dipping the shrimp in the flour mixture, then egg mixture (drip off excess), then into the breadcrumb mixture. Continue process until they are all breaded. I found if you put them on a cookie sheet in a single layer and refrigerate them for about an hour, it will help the breading stay in tact while frying. This is not an essential step, but is helpful if you have the time.

In a medium saucepan with steep sides, add about ½ inch of canola oil. Heat on medium high heat. Add the shrimp about 5 at a time to the oil. Try not to over crowd the pan. Cook for about 2 minutes on each side, or until golden brown. Transfer to a paper towel lined dish to drain the oil. Continue in batches until all the shrimp are fried.

Mix equal parts honey and Dijon mustard together for a dipping sauce. Depending on your taste, you may want to add more honey if you want it sweeter, or more mustard if you want it to have more of a tang.