1 pound uncooked large shrimp, peeled and deveined
1 egg, beaten
oil for frying
In a large bowl, combine breadcrumbs and coconut. Dip shrimp into beaten
egg and then into breadcrumb/coconut mixture. Be sure to press the shrimp
firmly to make the coating adhere to shrimp. Chill shrimp for at least 15
minutes so coating sticks.
Heat oil in a large saucepan until hot. Add shrimp and cook until golden.
Remove with a slotted spoon, and drain on paper towels.
Serve with lemon wedges and a zesty cocktail sauce.
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