Protein Puffs Coconut Shrimp

WHAT YOU WILL NEED:

• 8 Large Shrimp, Deveined and Tail Removed
• 1 Cup of Crushed Sour Cream and Onion Protein Puffs
• 2 Egg (Scrambled)
• 1 Cup Unsweetened Shredded Coconut
• Sweet and Sour Sauce (optional)

INSTRUCTIONS: 

• Preheat a cast iron pan over medium heat and add enough oil to deep fry the shrimp. (Optional: For a healthier alternative, place the cooked shrimp on a baking sheet and bake until it reaches an internal temperature of 160 degrees F. The residual heat will carry it over 165 degrees F.)
• Take a sauté pan and set it over medium heat. Add shredded coconut to the dry pan and stir frequently, toasting the coconut until it turns a golden brown color.
• In a large bowl, thoroughly mix the crushed protein puffs and toasted coconut together until well incorporated.
• To assemble the dish, dip each shrimp into beaten egg, ensuring it is fully coated. Then, coat the shrimp in the coconut-puff mixture, pressing gently to adhere the mixture to the shrimp.
• Fry the coated shrimp in the preheated cast iron pan for approximately 2-3 minutes, or until they turn golden brown. Maintain a medium heat of around 350 degrees F.
• Once the shrimp is cooked, season it generously with salt.
• Finally, savor and enjoy your deliciously prepared shrimp!