Crispy Coconut Shrimp

Instructions

1. Get out two shallow dishes (or plates) and a bowl. In the bowl, whisk your four eggs and set aside.  On one plate add all the seasonings and flour.  On the other add the bread crumbs and coconut. 
2. I prefer to bread all my shrimp beforehand because they cook very quickly once you get them in the oil.  If you're super quick you can do batches as you go.  Add the shrimp to the egg mixture.  Remove them from the egg mixture making sure to let any excess egg run off before tossing it in the flour mixture.  Once you've coated it in the flour put it back in the egg and then into the bread crumb and coconut mixture. Set on a plate and repeat the process with each shrimp. 
3. In a deep frying pan, bring about an inch and a half of oil to temp.  If you're measuring by heat you're looking for about 350 degrees.  Otherwise, you can use the end stick piece of a wooden spoon and stick it in the oil. If it upsets the oil only slightly give it a bit more time.  If it pisses the oil off real good you're ready to fry. 
4. Pop the shrimp in the oil in batches and let it cook about 2 minutes per side or until the breading is lightly browned.  It will go about a shade darker when you pull it out so keep that in mind. 
5. Pull the pieces out and place them on a paper towel-lined plate to drain the excess oil. 
6. You can serve with cocktail sauce but it really doesn't need any.  They should be tasty as is.

This is amazing with a side of our Piña Colada Rice!