Easy Coconut Shrimp with Spicy-Sweet Chili Sauce

Start by shelling and de-veining the shrimps, but leave the tails with that tiny bit of shell! You want those to hold onto while preparing.
In 3 separate small bowls add the following:
Bowl one- 2/3 cup all-purpose flour, salt and pepper to taste. Mix to combine.
Bowl two- 3 eggs, whisked.
Bowl three- 3/4 cup Panko and 1 cup sweetened coconut flakes. Mix to combine.
Line a cookie sheet with parchment paper and set in your work area.
Dip the shrimp one by one, first into the flour bowl, then the egg bowl and last the coconut flake bowl. Make sure they are all covered with lots of coconut and bread crumbs.
Gently place the shrimp on the parchment paper.
Once all the shrimps are covered, add 1 cup of coconut oil to a large skillet or fry pan. Place it on the stove top on high heat. Allow the oil to melt and reach 350 degrees F.
Carefully place as many shrimp as will fit without overlapping in the hot oil. Let cook for 1 minute and then flip to cook on the other side. Be aware of splashes, the oil will burn you. If its spitting out oil, turn the heat down.
Once down, remove and place on a clean parchment paper (not with the raw fish).
Quickly mix the sauce together: 1/4 cup sweet chili sauce and 2 tbsp greek yogurt. This makes a creamy sweet chili sauce, perfect for coconut shrimp!
Enjoy warm!