1 cup desiccated coconut
2 cups of Panko breadcrumbs
Salt and pepper for seasoning
3cups oil for frying
Extra Conchita’s Mango Habanero Salsa for dipping
Mix the coconut with the Panko breadcrumbs.
Whisk the egg and season lightly with salt and pepper
Place flour in a bowl and roll in the shrimp.
Dip shrimps into egg mix.
Take out and then roll each shrimp in the coconut/panko breadcrumbs.
Place shrimp on a baking sheet lined with parchment paper.
Place the shrimp in the fridge for 20 minutes.
Heat up oil in non-stick pan to 350 *C and fry the shrimp for 2 to 3 minutes until golden brown.
Serve with Conchita’s Mango and Habanero Salsa to dip.