2 pounds medium to large shrimp 1 cup gf flour 2 teaspoons salt 1 teaspoon baking powder 1/2 teaspoon cayenne pepper 1/2 cup orange juice 1/2 cup milk 2 large eggs 3 cups sweetened coconut 3 cups canola oil
Remove the shells from the shrimp without removing the tails. Devein the shrimp and cut to butterfly the shrimp. Do not cut all the way through. Mix together, flour, salt, baking powder and cayenne pepper. Stir in orange juice, milk and eggs until blended. Add the shrimp and let stand for 30 minutes. You may want to add a little water if batter becomes too thick. Place the coconut in a shallow dish and press the shrimp into the coconut, coating completely. Heat a large deep skillet or pot and add oil. When oil is very hot, add shrimp one at a time and fry until golden. Remove and drain on paper towels.