Coconut Shrimp

In a medium bowl, beat together 2 eggs, 1/4 cup of water, and 1 teaspoon of coconut extract, if using, and set aside. Place 1/3 cup of the cornstarch in a separate bowl for dusting the shrimp.

Place one cup of sweetened coconut in a blender or food processor and pulse a few times. This makes the flakes finer, so they stick better to the shrimp and give each bite a stronger coconut flavor.

In another separate large bowl, combine the remaining 1/3 cup of cornstarch, all of the shredded coconut, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 cup of flour.

Peel and devein the shrimp, then pat them completely dry with paper towels before frying.

Heat the oil to 350°F over medium‑high heat. Line a baking sheet with paper towels and place a baking rack on top. This drain station will keep the shrimp crispy by preventing them from sitting in grease or steaming and turning soggy.

Roll the shrimp in the cornstarch, shaking off the excess, then dip them into the egg mixture, and finally coat them thoroughly in the coconut mixture.

Carefully place the shrimp in the hot oil and fry until the coating turns golden brown, about a few minutes per side.

Let the shrimp drain and cool on the rack, then serve with cocktail sauce or tartar sauce.

Enjoy!