If you love seafood, don't miss out on this recipe from Nicole ( @beachgirlgrills) . This Florida girl loves all things tropical, including coconut shrimp.

Enhance your culinary talent with Nativo Spices.

Ingredients:

• Spice The Sea

• Oil for frying

• 1 lbs colossal shrimp, peeled and deveined, tails on

• 1/2 cup AP flour

• 1 cup unseasoned panko bread crumbs

• 1 cup unsweetened coconut

• 2 eggs

• 1 tsp scotch bonnet or habanero Caribbean style hot sauce

• 1 tsp lime zest

• 1/2 tsp fine sea salt

• 1/8 tsp ginger powder

• 1/8 tsp allspice

• Lime wedges and dipping sauce for serving

• Flaky sea salt for finishing

Method:

• Pat shrimp dry.

• Mix together the seasonings and season both sides of the shrimp.

• Create your 3 part breading station.

• Add the flour and lime zest to one bowl. Whisk the eggs with the hot sauce in another.

• In the 3rd mix together the panko and coconut.

• Dip the shrimp into the flour, shaking off excess.

• Dip into the eggs.

• Finally dip into the panko/coconut, making sure to press down.

• You can chill the breaded shrimp until ready to use.

• Heat oil in a large skillet to 350 over medium heat.

• Working in batches, careful not to over crowd, gently add shrimp to hot oil.

• Allow them to fry until golden, flipping once, approximately 2-3 minutes.

• Remove to a paper towel lined cooling rack and finish with a sprinkle of flaky sea salt.

• Serve with dipping sauce and lime.

¡SERVE AND ENJOY!