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Export 6 ingredients for grocery delivery
Step 1
Begin by butterflying the shrimp: using a small sharp knife, cut along the back of each shrimp (where the vein was), but don't cut all the way through. Open the shrimp up so they lay flat.
Step 2
Season the shrimp with salt and pepper.
Step 3
Set up three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, mix together the Panko breadcrumbs and shredded coconut.
Step 4
Dredge each shrimp in the flour, shaking off any excess. Then dip it into the egg, and finally press it into the breadcrumb-coconut mixture, making sure to coat both sides well.
Step 5
Heat about 2 inches of vegetable oil in a deep skillet over medium heat. Once the oil is hot (about 350°F/175°C), add the shrimp in batches, being careful not to overcrowd the pan.
Step 6
Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
Step 7
Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain any excess oil.
Step 8
Serve the Fried Butterflied Coconut Shrimp hot, with your favorite dipping sauce. Enjoy!
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