Chef Kelly’s Favorite Coconut Shrimp (Oceania)

½ cup chickpea flour

2 eggs, beaten

1 cup bread crumbs (preferably panko)

¼ cup dry shredded coconut

6 to 8 jumbo shrimp (10 to 12 count), deveined, whole with tail on

Sunflower or peanut oil, for frying

Lime wedges

Set out three small, shallow aluminum trays. Pour the flour in the first tray, the beaten eggs in the second, and the bread crumbs and coconut flakes in the third. Dry the shrimp with paper towels.

Dredge a shrimp in the flour. Gently shake off any excess. Dip the shrimp in the egg, turning the shrimp so it is completely coated. Dip the shrimp in the bread crumb and coconut mix, turning and pressing gently so it is completely coated. Repeat with the other shrimp. Allow the coated shrimp to rest and set for 15 minutes.

Line a plate with paper towels. Heat the oil in a medium sauté pan over medium-high heat. Oil depth should be half the thickness of the shrimp. When the oil is hot (365o F to 375o F), carefully place the shrimp in the pan and fry until the bottom halves are golden brown, about 3 to 4 minutes. Carefully turn the shrimp and fry until the other halves are golden brown, about 3 to 4 more minutes. Transfer the shrimp to the towel-lined plate to drain. Serve with chili garlic sauce (easily found at the grocery store), lime wedges on the side, and enjoy your taste of the South Pacific!