Coconut Shrimp

By á-2304

Ingredients

• 1 cup flour
• 2 eggs, lightly beated
• 1/2 cups unsweetened coconut, finely ground
• 1/2 cup panko breadcrumbs
• 1 tsp. curry powder
• 2 lbs. large shrimp, peeled and deveined, tails on
• 2 cups vegetable oil, for frying

Preparation

Step 1

In a shallow dish combine flour with salt and pepper to taste. Place beaten eggs in a second dish. In a third dish combine coconut, panko and curry powder. Coat both sides of shrimp in seasoned flour, then dip in egg, then in coconut mixture; press to coat. Set aside.

Heat oil in a large skillet over medium-high heat until a deep fry thermometer to 365. Slowly place shrimp in batches in oil and fy until golden, no more than 2 minutes, turning once. Repeat with remining shrimp.

With a slotted spoon, transfer shrimp to a platter lined with paper towels.

Serve with horseradish cocktail sauce.