Oooo, these were goood. To be fair, they were fried in duck fat, so how could they not be? I had roasted a duck last week (I know, totally random) and had kept the fat. Just so you know, duck fat looks exactly like condensed milk so please don't try and put a spoonful in your coffee. My husband came very close. He was so traumatized he reached for the half and half the rest of the week. So back to the shrimp. This was the first time I've fried anything. I used more oil than I have in the past year but it was totally worth it. I found inspiration from this food blogger's recipe (he has a nice dipping sauce posted which would be nice to try). I don't have a candy thermometer so I had to just work with the look of the oil. I threw in some of the panko to see if it fried, and then tossed in the shrimp. This is a rough template of my measurements as I really was just cleaning out my pantry and freezer and eyeballed everything.
~ 20 shrimp, peeled with tails kept on
2 T flour
2 egg whites
3/4 cup panko
1/2 cup fresh shredded coconut
salt, pepper
Toss shrimp with flour, salt and pepper. Dip in lightly beaten egg whites, and then press into panko and coconut mixture (combined) in a breading pan. Let sit on a clean plate for about 20 minutes. Heat about 2 inches of oil in a dutch oven. I did a combo of vegetable oil and duck fat. When the oil is ready, fry the shrimp in 3 batches and let drain on paper towel lined plates.
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