4 to 6 appetizer servings
- 3 cups Mazola® Corn Oil
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs lightly beaten
- 1 cup unsweetened shredded coconut
- 2 cups panko bread crumbs divided
- 1 pound large (16 to 20 count) raw shrimp peeled and deveined
Heat oil to 350°F in a deep fryer or large deep-sided frying pan.
Stir flour and salt together in a deep sided bowl. Whisk eggs in a second bowl. Combine coconut with panko in a third bowl.
Pat shrimp dry and dredge in flour shaking off excess. Dip floured shrimp into egg then dip into coconut crumbs pressing to coat thoroughly.
Fry in two batches (do not overcrowd) 2 to 3 minutes per batch or until golden brown and cooked through. Drain on paper towels and serve immediately.
Serving Suggestion: Pour some prepared mango pineapple chutney into a small bowl and use as a dipping sauce.