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NOTE: I don't recommend substituting regular breadcrumbs for the panko breadcrumbs in this recipe as the breading will not be as crispy.
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Most U.S. groceries now carry panko breadcrumbs.
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They're also sold online.
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Set up your breading line.
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In a shallow dish, mix the flour, salt and pepper.
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In a small bowl, whisk the egg.
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On a dinner plate mix together the panko crumbs and the shredded coconut.
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Working with one shrimp at a time, cover in the seasoned flour and shake off excess.
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Then dip into the egg and allow excess to drain back into the bowl.
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Lay on top of the crumbs/coconut mixture, scoop more of the crumbs/coconut mixture on top of the shrimp, and press the breading with the palm of your hand to help it adhere well to the shrimp.
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GENTLY shake off excess, then set on a plate and continue breading the remaining shrimp.
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When all shrimp have been breaded, allow to rest for 10-15 minutes.
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This is important when you're frying anything that's breaded in this manner to ensure that the breading stays on after you put it into the hot oil.
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This is the perfect time to start your rice cooking for a side dish and to heat up the oil for frying.
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In a large skillet, heat up about 1/2 inch of peanut oil on medium-high heat.
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When oil is hot, carefully place the shrimp in the oil but don't crowd the skillet.
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Fry until golden, about 2 to 3 minutes per side.
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Drain on paper towels.
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Serve with my Sweet Orange Dipping Sauce.
