Coconut Shrimp Recipe

COATING:

Egg Wash

Beat 2 eggs with 100ml of milk or water

Line a large baking sheet with parchment paper. Set aside.
In one shallow bowl, add 1/2 cup of seasoned flour for dredging. In another shallow bowl, whisk the egg wash ingredients togetheruntil combined.
In the third bowl, mix together the shredded coconut and bread crumbs.
Dredge the defrosted shrimp in the flour (shake off excess), dip in the egg wash (shake off excess mixture) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.

Place the crumbed shrimp onto the prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes)
Deep fry or air fry from frozen
Serve with a cocktail sauce or Sriracha Mayonnaise