Coconut Shrimp

Coconut shrimp makes a fantastic appetizer or main dish. You can also serve it with steamed rice and a side of vegetables for a complete meal.

Ingredients:

• 1 pound (450 grams) large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1 cup shredded coconut (unsweetened)
• 1 cup bread crumbs
• Oil for frying

For the dipping sauce:

• 1/2 cup sweet chili sauce
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey (optional, for added sweetness)

Instructions:

1. In a shallow dish, mix together the flour, salt, and black pepper. In a separate dish, beat the eggs.
2. Dip each shrimp into the flour mixture, coating it evenly, then dip it into the beaten eggs, allowing any excess to drip off.
3. In another dish, mix together the shredded coconut and bread crumbs. Coat each shrimp in the coconut mixture, pressing lightly to help the coating adhere.
4. Heat oil in a deep pan or skillet over medium-high heat. You'll need enough oil to fully submerge the shrimp.
5. Fry the coated shrimp in batches until they turn golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pan. Remove the cooked shrimp and place them on a paper towel-lined plate to drain any excess oil.
6. In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, and honey (if using) to make the dipping sauce.
7. Serve the coconut shrimp hot with the dipping sauce on the side.

Enjoy your flavorful coconut shrimp!