Red Lobster Parrot Isle Jumbo Coconut Shrimp

Instructions

1. Prepare the Dipping Sauce: In a small saucepan, combine all Dipping Sauce ingredients. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened. Remove from heat and set aside.
2. First Coating: In a shallow dish, combine the flour, Old Bay seasoning, salt, and white pepper.
3. Second Coating: In another shallow dish, combine the shredded coconut, panko breadcrumbs, cornstarch, garlic powder, and paprika.
4. Wet Batter: In a separate bowl, whisk together the beaten eggs, club soda, and lemon juice.
5. Coat the Shrimp: Dredge each shrimp in the First Coating, then dip in the Wet Batter, and finally coat thoroughly in the Second Coating. Ensure a thick, even coating.
6. Fry the Shrimp: Heat about 1 inch of canola oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the coated shrimp in batches, being careful not to overcrowd.
7. Fry for 3-4 minutes, or until golden brown and cooked through. Remove shrimp and place on a wire rack to drain excess oil.
8. Serve immediately with the prepared Dipping Sauce.