CRISPY FRIED COCONUT SHRIMP

CRISPY FRIED COCONUT SHRIMP 1 1/2 pounds jumbo shrimp (16-20 count) 1/2 cup cornstarch 1/4 cup coconut milk 1 egg 1 cup Panko bread crumbs 1 1/2 cups sweetened shredded coconut 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder SRIRACHA SAUCE 1/2 cup mayo 1 tablespoon Sriracha juice of 1 lime In a small bowl mix mayo, sriracha and lime and whisk until combined. Refrigerate until ready to use. Add cornstarch to another small bowl In a small bowl add egg and coconut milk and whisk until combined. In another small bowl add coconut and Panko bread crumbs, paprika, garlic powder and salt. Mix well Dip shrimp one at a time into the cornstarch, then egg mixture and them coconut mixture. Place on a baking sheet and repeat until all shrimp are done. In a large skillet or dutch oven heat 2 inches of frying oil to 350 degrees. Add shrimp a few at a time, cook for 2 minutes then flip and cook another 2 minutes. Remove and drain on a paper towel. Serve with a side of Sriracha sauce.