Coconut Shrimp with Honey Lime Aioli

For the Shrimp:

Vegetable Oil (As needed by your deep fryer)

1/2 Lb. Jumbo Shrimp (can be raw or precooked)

1/3 C. Flour (can sub in Gluten Free Flour)

3 Tbsp. Water

1/2 Tbsp. Garlic Powder
Pinch of Salt and Pepper

1 Tsp. Lime Juice

1/2 C. Coconut Flakes
1/4 C. Panko Bread Crumbs

Preheat vegetable oil in deep fryer according to deep fryer's instructions. Thoroughly clean shrimp. Rinse with water and pat with a paper towel to dry. Combine flour, water, garlic powder, salt, pepper and lime juice in a bowl. Combine coconut and Panko breadcrumbs on a plate. Dip shrimp into flour mixture and then generously coat in coconut mixture. Fry until golden brown. Serve with honey lime aioli.

For the Honey Lime Aioli:

1/4 C. Mayonnaise

1/2 Tbsp. Honey
1/2 Tbsp. Lime Juice
1/2 Tsp. Garlic Powder
1/2 Tsp. Cayenne Pepper

Combine all ingredients. Place in the refrigerator until needed.