Coconut Shrimp in 35 Minutes

Instructions:

1. Pat the shrimp completely dry with paper towels. Toss the shrimp with lime juice and let them marinate for 5 minutes.
2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder.
3. Prepare the egg wash by beating two large eggs with 1 tablespoon of water in a second shallow bowl.
4. In a third shallow bowl, combine the sweetened shredded coconut, Panko breadcrumbs, and salt.
5. Toss shrimp in the seasoned flour until lightly coated, shaking off any excess.
6. Dip the floured shrimp into the egg wash until fully submerged.
7. Press the shrimp firmly into the coconut and Panko mixture, using fingers to ensure a thick, even layer is adhered to the shrimp.
8. Heat neutral oil in a skillet to 350°F (175°C). Fry shrimp in batches to avoid crowding the pan, turning until the coating is mahogany-colored and crisp.