12-18 Large Shrimp, tail on, peeled and deveined
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon green seasoning (OPTIONAL)
Zest of 1 lemon
1 cup panko bread crumbs
1 cup shredded unsweetened coconut
1/4 cup milk
1/4 cup flour
1 cup of oil for frying
FOR THE AIOLI
1 cup Crème Fresh
juice of 1 lemon
1/2 cup of spicy guacamole or fresh ripe avocado’s
salt and black pepper to taste
1 teaspoon chopped flat leaf parsley
Rinse the shrimp with cold running water. Drain and season with green seasoning, salt, pepper and cayenne. Allow to marinate for 30 minutes.
Heat the oil on a wide skillet on the stove on medium to high heat (350 degrees).
Prepare your breading station.
Shrimp first, flour, whisk egg and milk together in a bowl followed by the coconut and panko mixed together in one bowl.
Start by dipping the shrimp in the flour, then egg mix, then the coconut and panko mix. Make sure the whole shrimp is nicely coated with the coconut and panko. Place on a wire wrack set over a baking sheet.
Coat all the shrimp before starting to fry.
Once you start frying, fry only until the shrimp is golden brown. It will take only about a minute to fry each one.
Do not fry more than 3-4 at a time. Egg batter tends to make the oil frothy and then you wont be able to see the shrimp in the skillet. So do only a little at a time.
After frying, place back on a wire rack to drain.
Combine all the ingredients for the aioli and sever with coconut shrimp!