Crunchy, simple handmade coconut shrimp! An excellent choice for easy appetizers when entertaining!
1. In the pictures you see, it is sweetened coconut. But unsweetened works just as well. This coconut is what I had on hand and I liked the long lengths of the coconut when it was fried. It made the shrimp look even better.
2. Set up your dipping station is the order you will be dipping them. So in this instance you will take the shrimp, dip it into the dry flour, then the wet flour, then into the coconut to coat and finally onto the pan to place in the refrigerator. Use one hand only to dip the shrimp so you always have a clean hand available. It sounds silly, but it will make your life easier.
3. Do not skip the chilling step. The coating will fall off in the oil if you do.
If you want to make these ahead of time, make them up to the chilling of coated shrimp. You can chill them in the morning then fry them when you are ready to eat!