Recipe of Coconut Shrimp

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 eggs, beaten
• ¼ cup milk
• 2 cups sweetened shredded coconut
• vegetable oil for frying
• sweet chili sauce for dipping

Instructions:

• In a bowl, mix together the flour, sea salt, black pepper, garlic powder, and paprika.

• In another bowl, whisk together the beaten eggs and milk.

• Place the shredded coconut in a separate bowl. Set aside.

• Dredge each shrimp in the flour mixture, then dip it into the egg mixture, and finally in the shredded coconut, making sure it’s well coated.

• Heat up your SENSARTE Nonstick Deep Frying Pan over medium-high heat, and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add the coated shrimp in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.

• Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.

• Serve hot with sweet chili sauce for dipping. Enjoy!

Happy National Shrimp Day!