Tempura coconut shrimp

It's a recipe for those who love shrimp and are eager to eat them every day! Check out the original recipe for a tropical appetizer of coconut coated tiger shrimps tempura.

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  You need to get high-quality shrimps to make this dish fantastically tasty.
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  Peel and devein shrimps, but keep the tails intact for a pleasant look. Season with salt generously, then put them in a bag along with butter and vacuumize.
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  Set a sous vide thermostat to 54.4ºC (130ºF) and cook shrimps for 30 minutes.
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  Pat shrimps dry when they're cooked.
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  Take three plates. Mix salt, pepper and flour in the first one. Reserve the second one for beating eggs. The third plate is for mixing coconut flakes with breadcrumbs.
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  Roll the shrimp in a flour mixture, then dip it in the egg. After that, roll in the breadcrumbs-coconut mixture pressing it down so the breadcrumbs stick to the shrimp.
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  Preheat the oil in a deep frying pan and fry the shrimp until golden brown. 1 minute for each side is more than enough.
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  Lay the fried shrimps on a towel so it soaks a leftover oil.
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  Serve shrimps with your favorite sauce and enjoy juicy tropical flavored shrimps coated in a crispy coconut.