Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable oil
  • 1/4 cup honey
  • 1 tbsp lime juice
  • 1 pinch cayenne
  • 1/4 cup Greek yogurt
  • 2 tbsp crushed pineapple
  • 1 tsp coconut extract
  • 3 tbsp mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp honey

Instructions:

  1. Pat the shrimp completely dry with paper towels. Moisture creates a slippery barrier that prevents the flour and egg from adhering properly.
  2. Set up three dredging stations: Bowl one with flour, salt, and pepper; bowl two with beaten eggs; bowl three with mixed shredded coconut and panko breadcrumbs.
  3. Press each shrimp firmly into the flour, dip into the beaten eggs, and then press heavily into the coconut-panko mixture, squeezing the coating to ensure maximum adhesion.
  4. Heat vegetable oil in a cast iron skillet or deep pan until it reaches 350°F (175°C).
  5. Fry shrimp for 2–3 minutes per side until the crust is a deep mahogany color. Remove and place on a wire cooling rack.
  6. Prepare the dipping sauces by whisking the honey, lime juice, and cayenne for the Honey Sauce; Greek yogurt, crushed pineapple, and coconut extract for the Pina Colada Sauce; and mayonnaise, Sriracha, and honey for the Creamy Sauce.