Ingredients
* 1/2 cup flour
* 1 Tbsp garlic salt
* 2 tsp cayenne pepper
* 2 eggs, lightly beaten
* 1 1/2 cups sweetened shredded coconut
* 20 large raw shrimp shelled, but leave the tails on.
* 2 cups vegetable or canola oil for frying
* Sweet chili sauce for dipping
Directions
1. In a deep plate or shallow bowl, combine the flour and seasoning. Place the eggs in another bowl and the coconut in a third.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Can be made ahead at this point and refrigerated for a few hours.
3. Line a second baking sheet with paper towels.
4. Preheat the oil in a large, heavy bottomed pan on high. When you can toss a small piece of the coconut into the oil and it sizzles and browns, reduce your heat to medium add your shrimp to the pan in batches of five. Cook about a minute or two per side. You can continue to turn these in the pan so they don't brown too quickly.
5. Cook to a golden brown and remove to paper lined baking sheet. Cook the rest and serve warm with sweet chili dipping sauce.
**Note** shrimp can also be cooked in a pre heated dee[ fryer at 350 in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with the dipping sauce.
