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1
Rinse the shrimp with cold running water.
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2
Drain them, place them in a bowl and season with salt, pepper, cayenne and the lemon zest.
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3
Allow to marinate for 30 minutes.
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4
Heat the oil on a wide skillet on the stove on medium to high heat (350 F).
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5
Prepare your breading station.
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6
Have the bowl of shrimp in the first position.
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7
Put the flour, whisked egg and milk together in a separate bowl.
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8
And combine the coconut and panko in another bowl.
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9
Start by dipping the shrimp in the flour, then in the egg mix, then in the coconut and panko mix.
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10
Make sure the whole shrimp is nicely coated with the coconut and panko.
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11
Place on a wire rack set over a rimmed baking sheet.
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12
Coat all the shrimp before starting to fry.
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13
Once you start frying, fry only until the shrimp are golden brown on both sides.
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14
It will take only about a minute to fry each one.
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15
Do not fry more than 3-4 at a time.
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16
Egg batter tends to make the oil frothy and then you wont be able to see the shrimp in the skillet.
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17
So do only a few at a time.
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18
After frying, place them back on the wire rack to drain.
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19
Combine all the ingredients for the aioli and seve with coconut shrimp!
