Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 cup (120 g) buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1 cup (95 g) unsweetened shredded coconut
  • 1 cup (100 g) panko breadcrumbs
  • 1/2 cup (60 g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying, approximately 2 cups or 480 mL)

Instructions:

  1. In a bowl, combine buttermilk and hot sauce. Add shrimp, ensuring they are coated. Cover and refrigerate for 30 minutes.
  2. In a shallow plate, mix shredded coconut, panko breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
  3. Remove shrimp from the marinade. Dip each shrimp into the coconut mixture, pressing lightly to adhere the coating.
  4. In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add coated shrimp in batches to the hot oil. Fry until golden brown, approximately 2-3 minutes per side.
  6. Remove shrimp from oil and drain on paper towels. Serve immediately with your choice of dipping sauce.