Directions

1. Place shrimp into a large bowl, sprinkle baking soda and kosher salt and toss to coat. SmellaQue Pro Tip: baking soda can change the pH of shrimp to be more alkaline and creating a better “bouncy” bite versus being more soft.  Salt adds great flavor.

2. Place bowl of shrimp into refrigerator for 15 minutes or more.  
3. Meanwhile, in a small bowl, mix Sweet Mustard Zing sauce – honey mustard, apple butter, kosher salt and apple cider vinegar.  Set aside.
4. If grilling, preheat grill.  If baking, preheat oven to 425ºF.
5. On a pan, place sweetened shredded coconut into oven for 5 to toast.  Stir shredded coconut and toast until lightly brown, another 2-5 minutes. Remove from oven and allow to cool.
6. Once shredded coconut is cool, place into food processor on pulse on high until pieces are smaller.  
7. In a medium sized bowl, stir together toasted shredded coconut and Panko bread crumbs.
8. In a medium sized bowl, stir together flour dredge – flour, cornstarch, garlic powder, kosher salt and black pepper. Set aside.
9. In a medium sized bowl, stir together milk dredge – milk, apple butter, honey mustard.
10. Take shrimp out of the refrigerator and rinse under cold water to wash away the baking soda. Drain excess water.

11. Arrange dredge bowls in this order: flour dredge, milk dredge, coconut dredge, baking sheet with parchment paper.

12. Dip shrimp in flour dredge, milk dredge and coconut dredge and lay onto parchment paper pan. 

13. Grilling: Grill shrimp medium heat, preferably not over direct heat, about 5-8 minutes, flipping partway.  Want the shrimp to turn from translucent to white and the tail should turn vibrant orange pink.

14. Bake: Bake shrimp for 15-20 minutes until shrimp to turn from translucent to white and the tail should turn vibrant orange pink.