INGREDIENTS
- 2 pounds raw extra large shrimp (16-20 per pound), peeled and deveined with tails left intact
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 eggs
- 2 cups unsweetened medium shredded coconut
- Coconut oil, for frying
- Thai Sweet Red Chili Sauce (available in Asian section of most supermarkets)
DIRECTIONS
- Place the cornstarch, salt and cayenne pepper in a large bowl and mix well. Add the shrimp to the bowl and stir to coat evenly. Set aside.
- Using a fork, beat the egg in a small bowl until frothy. Place the coconut in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg (let the excess drip off), then dredge in the coconut, turning to coat evenly. Place the shrimp on baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
- Pour enough oil into a large pan to reach a depth of ½-inch; heat over high heat until hot. To test if the oil is hot enough, use tongs to hold one shrimp by the tail and submerge it in oil; if it sizzles and crackles, it’s ready. Working in batches so as not to crowd the pan, add the shrimp to the hot oil and fry, turning once, until golden brown. It should take between 40-60 seconds per side; if the shrimp are browning too quickly, turn the heat down a bit. Use a slotted spoon to transfer the shrimp to a plate to drain. Arrange the shrimp on a platter and serve with the Sweet Red Chili Sauce.
Source: adapted from https://www.onceuponachef.com/recipes/crispy-coconut-shrimp-with-sweet-red-chili-sauce.html
