•24 large raw shrimp, peeled
•1/2 cup all-purpose flour
•2 eggs slightly beaten
•3 cups shredded coconut
•24 - 6 inch wooden skewers
Insert one skewer in each shrimp leaving 2-3 inches of the skewer protruding..
Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut,
covering them thoroughly.
Deep fry shrimp at about 375 F, until they are brown.
Serve with cocktail sauce to which crushed pineapple is added according to
I made a variation of this where I added a bit of coconut milk to the egg mixture and breadcrumbs to the shredded coconut to help facilitate the sticking process.