Coconut Shrimp Po’Boy

Ingredients

• 10-12 peeled and deveined shrimp (15-20ct)
Breading:
• 1 cup all purpose flour
• 1 tbsp spanish paprika
• 1tsp chili powder
• 1 tbsp celery salt
• salt and black pepper
• 1 Whole egg
• 1/4 cup milk
• 1 cup panko or regular bread crumbs
• 1/2 cup shredded sweetened coconut
Spicy Spread:
• 1/4 cup mayo or sour cream
• 1 tbsp chopped adobo peppers
• 1 tsp lime juice
• salt to taste

Instructions

1. Here's another crispy delight! Fried shrimp stuffed inside a warm toasty bun is ALWAYS a good way to kick off a beautiful recipe. There are SO many flavors you can add to this to make your own it's not even funny... it's just delicious.
2. Begin by assembling the breading station.  In a medium bowl mix 1 cup of all-purpose flour, 1 tbsp of Spanish paprika, 1 tsp of chili powder, 1 tbsp of celery salt, salt and black pepper to taste. Blend well. 
3. Next whip up 1 whole egg and 1/4 cup of milk.
4. In a separate bowl mix up 1 cup panko, or regular bread crumbs, and 1/2 cup of shredded sweetened coconut.
5. Next, take 10-12 peeled and deveined shrimp and dredge them in the flour mixture first, then a dip into the egg mixture, and lastly a toss in the coconut breadcrumbs.
6. Once coated, carefully fry in a pot filled halfway with canola oil at 375°F for about 2-3 minutes, or until golden brown. Place over a paper towel cover rack or plate to drain any excess oil. Season with salt.
7. All that’s left to do is toast up a couple of artisan rolls and whip up a simple spicy spread by combining 1/4 cup of mayo or sour cream, 1 tbsp of chopped adobo peppers, 1 tsp lime juice, and salt to taste. Give the bread a generous smear. Top with a few of the crispy shrimp and some fresh fennel tops, cilantro, and basil. All that’s left to do is ENJOY!