Target: 6 × 4 inches · landscape

Crispy Coconut Shrimp with Sweet Chili Sauce

50 min · 5 appetizer servings

Ingredients

□ 1 lb large shrimp (21–25 count), peeled and deveined, tails on

□ 1 cup all-purpose flour

□ 1 tsp kosher salt

□ 1/2 tsp sweet paprika

□ 1/4 tsp freshly ground black pepper

□ 2 large eggs

□ 2 tbsp water

□ 1 1/4 cups panko breadcrumbs

□ 3/4 cup unsweetened shredded coconut

□ 4 cups neutral frying oil, such as canola

□ 1 cup sweet chili sauce

□ 1/2 lemon, cut into wedges

1. Dry shrimp well. Set up seasoned flour, beaten eggs with water, and panko mixed with coconut.

2. Dredge shrimp in flour, egg, then crumbs, pressing to adhere. Chill on a rack 10 minutes.

3. Heat oil to 350 F; fry 4–5 shrimp at a time about 1 minute per side, returning oil to temperature between batches.

4. Drain on a rack; check a thick shrimp reaches 145 F. Serve hot with sweet chili sauce and lemon.

Cook’s note: Keep the oil at 325–350 F and fry small batches for an even golden crust.