Neely'S Jumbo Coconut Shrimp

• peanut oil, for frying
• 1 1/2 lbs shrimp, jumbo, peeled and deveined
• 1 cup panko breadcrumbs, Japanese bread crumbs
• 1 cup sweetened coconut, shredded
• 4 large eggs
• salt
• pepper
• 1 cup all-purpose flour
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder, granulated

1. Preheat oil in a deep-fryer to 350 degrees F.
2. Butterfly shrimp and set aside.
3. In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
4. Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.

peanut oil, shrimp, breadcrumbs, coconut, eggs, salt, pepper, flour, onion powder, garlic

Taken from www.food.com/recipe/neelys-jumbo-coconut-shrimp-365521 (may not work)