Crispy Coconut Shrimp with Sweet-Spicy Sauce

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• ½ cup all-purpose flour
• 2 whole eggs
• 1.5 cups unsweetened shredded coconut
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 quarts vegetable oil, for frying
• ½ cup sweet chili sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha or hot sauce
• ½ teaspoon minced fresh ginger

Instructions

1. 1

   Pat the shrimp dry with paper towels by placing each shrimp on the towel and pressing gently until no moisture remains; dry shrimp coats more evenly with breading.

2. 2

   Pour the sweet chili sauce into a small serving bowl, then stir in the lime juice, sriracha, and ginger until smooth and evenly mixed.

3. 3

   Measure the flour into a shallow dish and set it to the left of your prep area, then crack the eggs into a second shallow dish and whisk with a fork until uniform.

4. 4

   Pour the shredded coconut into a third shallow dish, then stir in 0.5 teaspoons salt and 0.25 teaspoons pepper until evenly distributed.

5. 5

   Take one shrimp and roll it in the flour dish, coating all sides, then tap off excess flour back into the dish before setting the shrimp on a clean plate.

6. 6

   Pick up the floured shrimp, dip it into the egg mixture to coat completely, then immediately roll it in the coconut dish, pressing gently so the coconut adheres.

7. 7

   Place the coated shrimp on a clean plate and repeat with the remaining shrimp, working one at a time and washing your hands between each shrimp to avoid clumping.

8. 8

   Pour the vegetable oil into a heavy-bottomed pot or deep skillet until it reaches 2 inches up the side, then set the heat to high and wait until a deep-fry thermometer reads 325°F, about 5–7 minutes.

9. 9

   Carefully lower 4 to 5 shrimp into the hot oil using a skimmer or slotted spoon, dropping them gently away from you to avoid splashing; do not crowd the pan.

10. 10

    Watch the shrimp fry without stirring until the coconut coating turns golden brown and the edges darken to caramel color, about 2–3 minutes, then lift them out with the skimmer and place on a paper-towel-lined plate.

11. 11

    Repeat step 9 and 10 with the remaining shrimp in batches of 4 to 5, maintaining the oil temperature at 325°F between batches.

12. 12

    Arrange the fried shrimp on a serving platter and place the sauce bowl in the center or alongside; serve immediately while the shrimp is still warm and crispy.

Tools you’ll need

• three shallow dishes
• small serving bowl
• paper towels
• fork
• clean plate
• heavy-bottomed pot or 12-inch deep skillet
• deep-fry thermometer
• skimmer or slotted spoon
• paper-towel-lined plate
• serving platter

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