2 tablespoons Cornstarch
1 cup Sweetened Flaked Coconut
1/2 teaspoon Kosher Salt
1 teaspoon ground Cayenne Pepper
1 large Egg
1 pound Shrimp, peeled and deveined, tail sections left intact
Canola Oil for frying
Lemons for garnish, if desired
Prepare the shrimp and keep in a small bowl set over another bowl filled with ice.
If you have a deep fryer, you can use it for this recipe. Set the temperature to 350 degrees F. Otherwise, select a deep saucepan or dutch oven and fill with about 2 inches of oil. Preheat the oil over medium high heat.
In the bowl of your food processor place the cornstarch, coconut, salt and cayenne. Process until well combined - the texture will be like coarse cornmeal. Transfer to a shallow pie plate or baking dish.
Whisk the eggs in another bowl, adding a few drops of water to get a smooth consistency.
Work in batches, dipping the shrimp into the eggs, then into the coconut mixture, pressing to help the crust adhere. Carefully drop the shrimp into the hot oil in small batches. Fry until golden brown, turning if needed, about 2 minutes each. Use a skimmer or tongs to transfer the shrimp to a baking sheet lined with paper towels.
Keep warm in a 200 degree oven until ready to serve (if they last that long!)
Serves 2-3 as an entrée or 6 as an appetizer.