Ingredients
2 cups vegetable oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
Sweet chili sauce, for serving
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with sweet chili sauce, if desired.
