24 medium shrimp, peeled and deveined
1 cup flour
1 tsp. salt
1/2 tsp. pepper
2 large eggs
1/4 tsp. Tabasco
1 cup panko bread crumbs
1 cup sweetened flake coconut
1 tsp. crushed red pepper
Vegetable oil, for frying
Pat shrimp dry. In a large bowl, mix flour and salt and pepper. In a separate bowl, beat eggs with Tabasco. In a third bowl, mix bread crumbs, coconut and red pepper.
Pour enough oil to measure 1 inch deep in a large skillet. Warm over medium high heat until 370 degrees. I just use my deep fat fryer to cook mine.
Working with one shrimp at a time, roll in seasoned flour, then dip in egg mixture. Then press shrimp into coconut mixture until completely coated. Transfer to a cookie sheet or plate until ready to cook.
Fry shrimp, a few at a time, until golden brown turning once or twice, 3-4 minutes per batch. Drain on paper towels. Serve hot.
My recipe for cocktail sauce is some ketchup and add a little horseradish to taste.