Neely'S Jumbo Coconut Shrimp - cooking recipe

Ingredients

peanut oil, for frying
1 1/2 lbs shrimp, jumbo, peeled and deveined
1 cup panko breadcrumbs, Japanese bread crumbs
1 cup sweetened coconut, shredded
4 large eggs
salt
pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder, granulated

Preparation

Preheat oil in a deep-fryer to 350 degrees F.
Butterfly shrimp and set aside.
In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.