Coconut Shrimp

Servings: 4 

Ingredients: 

• 1 pound shrimp 
• 3/4 cup all-purpose flour
• 2 eggs
• 1 cup panko 
• 1 1/2 cup unsweetened shredded coconut 
• Mishima Crunchy Garlic Chili Sauce, for dipping 

Instructions:

1. Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Set all shrimp aside on a plate.
2. To prepare the dredging station, mix together the flour, salt, and pepper on a plate. Next, scramble the eggs in a bowl. Lastly, mix together the panko and coconut on a separate plate. 
3. Dredge the shrimp one at a time in the flour, egg, then panko and coconut mixture. Shake off any excess and set it aside on a platter. Continue this process until all shrimp are coated.
4. In a large pot, add the oil and heat to 350ºF (180ºC). Once ready, add 3-4 shrimps at a time and deep fry for 3-4 minutes or until golden brown, making sure to not burn them. Transfer them onto a wire rack or paper-towel lined tray to remove any excess oil.
5. Remove any burnt panko crumbs in between batches with a spider skimmer to keep the oil clean. Repeat step 4 until all shrimp are cooked.
6. Serve immediately and serve with chili sauce.
7. Enjoy!