Coconut Shrimp From Dean & Deluca

• 1/3 cup curry powder
• 3/4 cup all-purpose flour
• 1 3/4 teaspoons salt
• 3 large eggs
• 1/3 cup heavy cream
• 1 1/4 cups unsweetened dried shredded coconut
• 1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried dill
• 1 lb large shrimp, shelled and deveined (14 to 18 per pound)
• grapeseed oil, for deep-frying

1. In a shallow bowl, mix the curry powder, flour, and salt together.
2. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
3. Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture.
4. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes.
5. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.

curry powder, allpurpose flour, salt, eggs, heavy cream, coconut, breadcrumbs, cayenne pepper, dill, shrimp, grapeseed oil

Taken from www.food.com/recipe/coconut-shrimp-from-dean-deluca-149193 (may not work)