Ingredients:
"1 lb large shrimp, peeled and deveined",
"1 cup all-purpose flour",
"1 teaspoon salt",
"1 teaspoon black pepper",
"2 large eggs",
"1 cup panko breadcrumbs",
"1 cup shredded coconut (sweetened or unsweetened)",
"Vegetable oil, for frying",
"1/2 cup Wahl Sauce, for serving",
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1. Prepare the Coating Stations: In the first bowl, mix the flour with salt and pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs and shredded coconut.
2. Coat the Shrimp: Dredge each shrimp in the flour mixture, shaking off any excess. Dip the shrimp into the beaten eggs, allowing any excess to drip off. Press the shrimp into the panko and coconut mixture, ensuring an even coating. Place coated shrimp on a plate and repeat with the remaining shrimp.
3. Heat the Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
4. Fry the Shrimp: Carefully add the shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
5. Serve: Serve the coconut shrimp hot with Wahl Sauce on the side for dipping.
