Clinton Kelly's Coconut Shrimp

Filed under Hors d'Oeuvres Seafood

Ingredients

20 Shrimp, large, peeled and deveined
2 cup Desiccated coconut, unsweetened flaked
3 Egg, lightly beaten
2 tbsp Coconut milk
1 cup Flour
3 tbsp Garlic powder
Vegetable oil, for frying

Directions

Blend the garlic powder with the flour. In another bowl, beat the eggs with the coconut milk.
Set up three shallow dishes - the flour mixture, the egg mixture and the coconut.
Heat the oil to 350 degrees F in a large Dutch oven.
Dredge the shrimp in flour, shaking off the excess, dip in the egg, then the coconut, and fry until golden brown, without letting the coconut burn. Serve immediately.