A three pound platter of these coconut shrimp last about 30 minutes at my house. It is by far the favorite appetizer of my children. The tips on these are I use fresh breadcrumbs made by putting a loaf of Pepper Ridge Farm bread in a food processor with just a pinch of cayenne and 1 cup of coconut. It is a regular flour, egg, breadcrumb coating. The dipping sauce is canned plums, apricot jam, crushed pineapple and horseradish. Sprinkle with salt lightly when fresh out of the pan. 15 shrimp per pound work perfectly. I buy the shrimp by the 4 pound bag at Costco (about $9.99 per pound). You can buy the 21-25 count as well and they come with the shell off except the tail. This saves a lot of work. Get the kids involved and let them bread the shrimp! See if you can teach them to use one hand for the wet ingredients and one for the dry. It’s good technique!