These panko crusted coconut shrimp are #delish!

1. Preheat oven to 425 degrees F. In a resealable Ziploc bag, add flour and shrimp. Shake until shrimp is fully coated.
2. In a small bowl, whisk eggs. In a shallow baking dish, combine coconut flakes and panko and season with salt and pepper. Dip shrimp in egg, then add to baking dish and dredge in coconut-panko mixture. Transfer to an oiled baking sheet and bake 10 minutes, flipping halfway through, until golden and cooked through. Serve with your favorite dipping sauce.

1 c. all-purpose flour
1 lb. peeled and deveined shrimp
2 large eggs
1 c. unsweetened coconut flakes (chopped if large)
2 c. panko breadcrumbs
kosher salt
Freshly ground black pepper
Favorite dipping sauce, for serving

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