Crispy Sweet And Creamy Coconut Shrimp

1

Thaw shrimp and pat dry. Inspect the shrimp to ensure that they have been properly peeled and deveined.

2

In a shallow bowl, break eggs and whisk until thoroughly combined.

3

In a second separate shallow bowl combine flour, creamer, salt and pepper.

4

In a third seperate bowl mix coconut with panko.

5

Doing one shrimp at a time, coat shrimp with flour and creamer mixture. Knock off any excess mix. Dip shrimp into eggs coating the shrimp being careful not to have excess carried over into panko mix. Add to the panko-coconut mixture. Press mixture gently into shrimp making sure it adheres. Place on a plate and continue the process.

6

Once all the shrimp have been coated, wrap the plate and place it in the refrigerator for 2 to 4 hours.

7

Line a rimmed plate with 3 to 4 paper towels.

8

In a large saucepan over medium high heat, heat the tallow until it reaches 350 degrees.