Coconut Shrimp (Camarones con Coco)
Servings 6

2 cups coconut milk (I use Goya coconut milk)
1 egg, beaten
24 jumbo shrimp, peeled and cleaned
1/2 cup unsweetened shredded coconut
1/2 cup sweetened shredded coconut
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon Adobo (I use Adobo Goya)
1/4 cup corn oil (MAZOLA)

Combine the coconut milk and egg in a large bowl. Add the shrimp and marinate for 30 minutes. Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor. Drain the shrimp and discard the marinade. Dredge the shrimp in the coconut-flour mixture. Heat the oil and fry the shrimp until golden brown on both sides. Drain on paper towels.