Crispy Coconut Shrimp

Ingredients

• 1 lb Large shrimp, peeled and deveined
• ½ cup All-purpose flour
• 1 cup Unsweetened shredded coconut
• 1 whole Egg
• 2 cups Vegetable oil, for frying
• ½ cup Sweet chili sauce
• ½ whole Lime

Instructions

1. 1

   Pat each shrimp completely dry with paper towels by pressing gently, so the coating will stick properly and they'll fry crispy instead of steaming.

2. 2

   Pour 0.5 cup flour into a small shallow bowl, spreading it across the bottom evenly so you can coat shrimp quickly.

3. 3

   Pour 1 cup shredded coconut into another small shallow bowl, spreading it flat so you can roll shrimp through it easily.

4. 4

   Crack 1 egg into a third small shallow bowl and whisk with a fork for 20 seconds until the yolk and white are fully blended together.

5. 5

   Cut the lime in half crosswise so you have two flat rounds, and place them on the plate where you'll serve the shrimp.

6. 6

   Pour 2 cups vegetable oil into a medium-sized heavy-bottomed pot and set the heat to medium-high, waiting about 3 minutes until the oil shimmers and moves quickly when you tilt the pot.

7. 7

   Take one shrimp, roll it through the flour bowl to coat all sides lightly, shake off excess, and set it on a clean plate.

8. 8

   Dip the flour-coated shrimp into the egg bowl, turning once to coat both sides, then lift it out and let excess egg drip back into the bowl.

9. 9

   Drop the egg-coated shrimp into the coconut bowl and roll it with your fingers until all sides are thickly covered with coconut, then place it on the clean plate.

10. 10

    Repeat steps 7–9 with each remaining shrimp until all are coated and arranged on the plate without touching.

11. 11

    Carefully lower 4–5 coconut-coated shrimp into the hot oil using tongs or a slotted spoon, staying back from splattering oil.

12. 12

    Cook for 90 seconds without moving them, watching until the coconut coating turns golden brown like caramelized sugar, then flip each shrimp with tongs.

13. 13

    Cook the other side for 60 seconds until it also turns golden brown, then use a slotted spoon to lift the shrimp onto a paper-towel-lined plate.

14. 14

    Repeat steps 11–13 with the remaining shrimp, working in batches so the oil stays hot and the pan is not crowded.

15. 15

    Pour 0.5 cup sweet chili sauce into a small shallow bowl and place it next to the shrimp on the serving plate for dipping.

16. 16

    Squeeze juice from the lime halves over the hot shrimp, squeezing until you see the juice drip onto them, then serve immediately while still warm and crispy.

Tools you’ll need

• Paper towels
• 3 small shallow bowls
• Fork
• Cutting board
• Sharp knife
• Medium heavy-bottomed pot
• Instant-read thermometer (optional)
• Tongs or slotted spoon
• Paper-towel-lined plate
• Small serving plate

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min