Recipe: Coconut Shrimp

Coconut Shrimp
Ingredients:
1 pkg. extra large shrimp (peeled and deveined)
Seasoned flour for dredging
3 eggs
1/4 cup of milk
2 cups panko breadcrumbs
1 cup coconut flakes (use sweetened or unsweetened, whichever you prefer)
Vegetable oil for frying
Easy dipping sauce:
3/4 cup orange marmalade
3/4 cup sweet Thai chili sauce.
Directions:
1. Make sure shrimp are peeled and deveined.
2. Season shrimp however you like. I don't use whole lot of seasoning because I want the taste of the coconut and shrimp to come through.
3. Prepare 3 bowls for dredging.
4. In the first bowl add 1.5 cups of flour. Add to it the same seasonings you seasoned your shrimp with.
5. In the second bowl crack your eggs and add your milk then whisk the two together.
6. In the third bowl add panko breadcrumbs and coconut flakes. Mix together.
7. Start dredging your shrimp starting with coating them entirely with flour and shaking off the excess, then coating with the egg/milk wash, and then finally pressing and coating the shrimp in the panko/coconut flake mixture.
8. Transfer to a plate.
9. Repeat these steps until all of the shrimp are done.
10. Heat a skillet with about 1-2 inches of vegetable oil to medium heat.
11. Once oil has heated to 350° add a single layer of shrimp and fry for approximately 5-6 minutes until golden brown.
12. Make sure you flip the shrimp halfway to get an even browning but don't overcook! Shrimp do not take long to cook at all!
13. When the shrimp are cooked transfer to a cookie sheet with a rack to drain.
14. Repeat these steps until all shrimp are fried.
15. Serve with sauce of your choice but I have included my recipe for an easy dipping sauce.
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[@PretirementDays]

I have never made this, I should try