finally, i have something to add:

Coconut Shrimp
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angel flaked baker’s coconut (2 large bags)
one pound of fresh pink shrimp
2-3 eggs for dipping
a bit of ap flour for adding to the coconut (enough to make it stick bettah…)
olive oil
and a large deep pan

heat pan at about 6 med-high, add a few tablespoons olive oil

get busy peeling those shrimp.  sometimes i leave their tales to act as ‘handles’, but don’t forget the rest of their shells (from experience, it’s the only way i speak…).

mix the ap flour with the coconut in a large bowl, or a large plate
mix eggs in a large bowl.  dipped peeled shrimp liberally (twice if you must) in the eggwash then move to the coconut mixture asap, you might have to press and hold them together for a second or two.  give them a little more egg if need be.

the olive oil out to be popping and ready to receive their treats so put in that test pilot first.  then get on with it, shrimp after shrimp.  watch them closely, you only want to make it about 2 or 3 minutes for each side before removing them another large plate filled with white paper towels to drain.