Crispy Coconut Shrimp

Do you recall the Seinfeld episode where George is caught double dipping?

Well my recipe actually recommends 'double dipping' for the crispiest, most succulent coconut shrimp.  I’m not suggesting double dipping the cooked shrimp in the dipping sauce, but rather during the preparation process. After dredging the shrimp in flour, you then dip them in beaten eggs and toss them in the coconut breadcrumb mixture. The next step is where the 'double dipping' comes in: you return the breaded shrimp to the egg batter and once again coat them with the breadcrumb mixture. The recipe makes for plump and moist shrimp with the ultimate crispy coating, ready for you favourite dipping sauce.
The recipe can be prepared ahead of time as the cooked shrimp freeze well, giving you more time to enjoy your guests. All you have to do is heat them in a pre-heated 375º F oven for about 20 minutes.

1 pound large shrimp (between 20-30 shrimp; fresh or frozen)
1 cup seasoned flour (3/4 tsp salt &1/4 tsp pepper)
2-3 beaten eggs
2 cups panko breadcrumbs
1 cup unsweetened shredded coconut
vegetable oil for frying 

Step 1:  Pat the shrimp dry* (with paper towel) and dredge in the flour.

Step 2:  Shake off any excess flour before dipping in the beaten eggs.

Step 3:  Toss in the breadcrumb mixture to coat

Step 4: Repeat steps 2 & 3 and transfer to plate

Step 5: Heat the oil to 350º F. 

Step 6: Fry for one minute on each side (2 minutes total).

*if using frozen shrimp, defrost first.

 (turning the shrimp so they are golden on both sides)

 

 Can be frozen and re-heated in 375º F oven for about 20 minutes.