Preheat oil in a deep pan. Peel and devein the shrimp. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg and coconut in three small separate bowls. Dip the shrimp first in egg, then in flour and back in egg. Roll in coconut to coat completely. Drop coated shrimp in hot oil, taking care not to overcrowd pan. Fry until the shrimp is opaque and the coocnut is lightly browned and crispy. Serve immediately with your favorite dipping sauce.
Source: Tropical Aquaculture Products, Inc.
