Coconut Shrimp

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  1 lbs Shrimp
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  1 1 pinch salt
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  0.5 cup Flour, All-Purpose, White
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  1 tsp Baking powder
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  0.5 tsp Garlic powder
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  1 Egg, Whole, Large(44g)
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  0.5 cup Beer, Lager
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  1 cup Coconut, Shredded, Unsweetened
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  1 cup Bread Crumbs, Panko, Dry

  Plain dry bread crumbs. Panko works too but is lighter per cup.

Instructions

1. 1Pat the jumbo shrimp dry and season all over with the pinch of salt. Set aside while you prepare the coating stations.
2. 2Set up three shallow bowls: add 1/2 cup flour to the first bowl for dredging. In the second bowl, whisk together the remaining 1/2 cup flour, baking powder, garlic powder, egg, and beer until a smooth batter forms — it should be the consistency of pancake batter; add a splash more beer if it is too thick. In the third bowl, combine the shredded coconut and panko bread crumbs.
3. 3Preheat your oven to 425°F and line a baking sheet with parchment paper.
4. 4Working one shrimp at a time, dredge in the plain flour and shake off the excess, dip into the beer batter and let the excess drip off, then press firmly into the coconut-panko mixture to coat all sides. Arrange in a single layer on the prepared baking sheet.
5. 5Bake at 425°F for 10 minutes, then flip each shrimp carefully and bake for another 8–10 minutes until the coating is deep golden and crispy and the shrimp are opaque throughout with no translucent flesh visible.
6. 6Remove from the oven and let cool on the baking sheet for 5 minutes.
7. 7Divide the coconut shrimp evenly among 4 airtight meal-prep containers. Cool completely before sealing and refrigerating.