Crunchy Butterfly Coconut Shrimp

Crunchy Butterfly Coconut Shrimp is a great way to put a spin on classic fried shrimp. Pair this seafood dish with a tangy, sweet dipping sauce and you've got a winner.

You Will Need:
One pound of shrimp (16-20 count or higher), peeled, deveined, and butterflied
One cup of shredded, sweetened coconut
Half cup of panko bread crumbs
One cup of coconut milk
One egg
Tablespoon of salt
Pinch of pepper
Vegetable oil
Two medium-sized bowls/containers

Instructions:
Preheat deep fryer to 350°, making sure there is enough oil to completely cover the shrimp. Season shrimp with salt and pepper. Evenly mix coconut and panko in one bowl. In a second bowl, whisk egg and coconut milk. Drop shrimp, a few at a time, into egg-coconut milk mixture. When completely covered, dredge shrimp in panko-coconut mix, being sure to fully coat both sides. Add shrimp to deep fryer in small batches (4-5 at a time), and fry until coating is a golden brown color (about one minute). Using a spider, or slotted spoon, remove shrimp from oil and drain on a paper towel. Pair with a great remoulade and sweet and tangy sauce, and enjoy!