Slam Dunk Butterflied Coconut Shrimp

I created this recipe when I started making coconut shrimp. I wanted more coconut flavor, so I butterflied the shrimp to give them more surface to hold the coconut. They are best served with the Slam Dunk Coconut Shrimp Dipping Sauce from this site.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 528 Calories

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons milk
• 2 large eggs
• 1 quart vegetable oil for frying, or as needed
• 24 large shrimp
• 2 (8 ounce) packages sweetened flaked coconut

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.

Step 3

Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.

Step 4

Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.

Step 5

Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.