Crispy Coconut Shrimp

Rinse the shrimp thoroughly under cold running water to remove any grit or residue. Pat each shrimp completely dry with paper towels to ensure proper coating later. If necessary, remove any lingering veins or shells. Lightly season the shrimp with salt and pepper, on both sides, to enhance their flavor. Set the shrimp aside on a clean plate.

Prepare three shallow bowls or plates for coating:

• In the first, place the breadcrumbs.
• In the second, whisk the eggs with a pinch of salt until fully combined.
• In the third, spread the shredded coconut evenly.

Arrange the bowls in a line for an efficient coating process.

Take one shrimp at a time.

• First, dip it into the breadcrumbs, pressing lightly to adhere.
• Next, coat it in the beaten eggs, ensuring all surfaces are covered.
• Finally, roll the shrimp in the shredded coconut, pressing gently so the coconut sticks firmly.

Place the coated shrimp on a clean tray or plate. Repeat with all shrimp.

Heat a large skillet over medium heat and add enough oil to cover the bottom by about 1 cm. Once the oil is hot but not smoking, carefully place the coated shrimp into the skillet in a single layer. Fry for 2-3 minutes on one side, until golden brown and crisp, then flip and cook for another 2 minutes. Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.

Arrange the fried shrimp on a serving platter. Serve hot with sweet chili sauce on the side for dipping. Add lemon wedges for an optional citrus burst to complement the sweetness of the shrimp.

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