Slam Dunk Butterflied Coconut Shrimp

Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.

Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.

Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.