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 vs. being too soft. Salt adds great flavor
Place bowl of shrimp into refrigerator for 15 minutes or more.
Meanwhile, in a small bowl, mix Sweet Mustard Zing sauce – honey mustard, apple butter, kosher salt and apple cider vinegar. Set aside.
If grilling, preheat grill. If baking, preheat oven to 425F.
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.
Once shredded coconut is cool, place into food processor on pulse on high until pieces are smaller.
In a medium sized bowl, stir together toasted shredded coconut and Panko bread crumbs.
In a medium sized bowl, stir together flour dredge – flour, cornstarch, garlic powder, kosher salt and black pepper. Set aside.
In a medium sized bowl, stir together milk dredge – milk, apple butter, honey mustard.
Take shrimp out of the refrigerator and rinse under cold water to wash away the baking soda. Drain excess water.
Arrange bowls to batter the shrimp: shrimp, flour dredge, milk dredge, coconut dredge, baking sheet with parchment paper.
Dip shrimp in flour dredge, milk dredge and coconut dredge and lay onto parchment paper pan.
