Coconut-Crusted Shrimp Recipe

Make the wasabi dip: Mix all ingredients in a small bowl. Cover and chill until ready to use. (You can make this ahead of time; mixture lasts up to 5 days in the refrigerator.)

Whiz tortilla chips and coconut in a food processor until almost completely crushed. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

Place all-purpose flour and crushed chip mixture on two separate plates. Season flour with the rest of the salt and pepper. Break eggs into a bowl and whisk until yolks and whites are completely combined.

Coat each shrimp in seasoned flour, dip in egg, then coat with crushed chip mixture.

Pour oil into a nonstick frying pan over medium heat until it comes 1 inch up the sides of the pan. When oil is hot, fry shrimp until golden brown, about 6 to 8 minutes. Serve immediately with wasabi dip.