Coconut Shrimp

2 lbs. Jumbo Shrimp, peeled and deveined

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

3 Eggs

1 Cup All Purpose Flour

1 Cup Panko Breadcrumbs

1 7 oz. pkg. of Sweetened Coconut Flakes

Vegetable Oil for frying

In a large bowl add in the shrimp, and add in the garlic powder, onion powder, salt, and pepper. Toss to coat.

Gather 3 separate bowls, place the flour in one bowl, the eggs in a second bowl, beat with a for 1-2 minutes. Add in the breadcrumbs and coconut flakes into the third bowl, toss to combine.

Dip each shrimp into the flour first, the eggs second, and the coconut third. Repeat until all done. Freeze the shrimp for 15, minutes to help adhere the coconut onto the shrimp better.

Pre-heat a large pot or pan, adding oil 2 inches up the side.

Working in batches fry the shrimp until golden brown all over.

Remove from the oil and allow them to cool slightly on a wire rack.

Serve alongside your favorite dipping sauce.