6 ea. Shrimp (13-15 Tail-On)

2 cup Golden Dipt

2 cups of shredded sweetened coconut

1 cup coconut milk

¼ cup water

Place 1 cup Golden Dipt, coconut milk, and the water into a mixing bowl.

Whisk until all ingredients are fully incorporated.

Allow the batter to rest for 10 minutes

Butterfly the shrimp, making sure to not cut all the way through the shrimp.

Place the remainder of the Golden Dipt, the coconut batter, and the sweetened coconut into flat containers, to set up a breading station.

Once the breading station is set up, dust the shrimp with the golden dipt.

Tap off any excess golden dipt and place it into the coconut batter.

Once the shrimp is completely coated remove it and allow the excess batter to drip off of the shrimp.

Once the batter is no longer dripping, place the shrimp into the sweetened coconut and coat all sides.

Fry in oil at 350 degrees until golden brown, and the internal temperature is at least 145⁰, about 2 minutes.