Coconut Shrimp: Tropical Toasted Crunch

Pat the 1 lb Large Shrimp completely dry with paper towels. Excess moisture is the enemy of a crispy coating.

Mix 0.33 cup cornstarch, 0.5 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder in the first bowl.

Whisk the 2 large eggs in a second bowl until the mixture is completely fluid and pale.

Combine 1 cup unsweetened shredded coconut and 0.66 cup panko in the third bowl, tossing well to distribute.

Hold a shrimp by the tail and coat it in the starch, shaking off every bit of excess.

Submerge the starched shrimp into the egg wash, ensuring full coverage.

Press the shrimp firmly into the coconut panko mixture until the coating is thick and even.

Add oil to your skillet (about 1/2 inch) and heat until a pinch of breading sizzles immediately.

Lay the shrimp in the pan without crowding and cook for 2 minutes until the bottom is golden brown.

Flip and cook for another 2 minutes, then transfer to a wire rack to maintain the crunch.