1. Mix the eggs, heavy cream and seasoning in a mixing bowl.
2. Put the flour and coconut flakes in two separate bowls.
3. Peel and devain shrimp, leaving only the tail.
4. Dredge shrimp in flour, dip in egg mixture and coat in coconut flakes. Try to leave the tail uncoated for better presentation.
5. Deep-fry the coconut shrimp for about 2-3 minutes, depending on the size of the shrimp used.
6. Place the ready coconut shrimp on tissue paper for about 1 minute to drain the excess oil, and serve it in a basket over a piece of parchment paper or a leaf of lettuce with your favorite dipping sauce.
I like the crispy fried coconut shrimp with plum sauce or spicy Thai sauce for dipping.
Tip: I recommend freezing the coconut shrimp before cooking. It is getting cooked much better from frozen.
However, you must layer the shrimp with parchment paper in-between, otherwise they will stick to each-other after freezing.