Crispy Coconut Shrimp

INGREDIENTS

16—25 jumbo shrimp

1 c. AP flour

1 tsp baking powder

½ tsp garlic powder

½ tsp salt

Pinch cayenne pepper

1 large egg, beaten

2/3 c. coconut milk

2 c. shredded coconut

¾ c. Panko breadcrumbs

Prepare bowls or plates for dredging station. In the first station, add ½ c. flour and season with salt and pepper. In the second, combine ½ c. flour with baking powder, garlic powder, salt and cayenne pepper. Whisk in egg and coconut milk to make a slightly thick batter. In the third, combine shredded coconut and breadcrumbs.
Dredge in flour, then batter, then coconut/breadcrumbs.
Transfer to baking sheet and freeze for 10-15 minutes.
Heat oil in a large skillet to 375 degrees. Cook shrimp until golden brown and cooked through, work in small batches.