Coconut Shrimp - 1

Recipe Ingredients

3 cups	279g / 9.8oz	Shredded coconut
12		Count shrimp - ¥(16 to 20) peeled and deveined
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten
		Canola oil

Recipe Instructions

Lightly toast the coconut on a cookie sheet in a 350-degree oven for 8-10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg.

Press the shredded coconut into the shrimp and then fry in 350-degree canola oil until golden brown.

Source:
Darley Street Thai Restaurant

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