Ingredients:
-3 lbs large raw, deveined and peeled shrimp
-1 ½ cups flour
-8 eggs, beaten
-3 14 oz bags of sweet shaved coconut (I use the Bakers brand)
-Sweet Thai Chili Sauce (I use Panda Express)
Directions:
1. Place flour, eggs and coconut in their own large bowls
2. Take the shrimp and flour first, then egg. Flour again, then egg. Then coat in the coconut
3. Set aside on a plate lined with parchment or wax paper
4. In a large saucepan, fill ¼ of the way with canola oil on medium heat
5. Fry shrimp in canola oil until golden brown. Place on paper towels to remove excess oil
6. In a separate saucepan on low heat add thai chili sauce - this is just to make it hot but can also be left cold
7. Plate with a side of the Sweet Thai Chili Sauce
Notes:
Coating the shrimp twice is imperative or the coconut will not stick.
When you place the shrimp in the coconut, you will need to press the coconut onto the shrimp.
I haven't tried this yet, but maybe to eliminate the oil, try to brown in an air fryer.
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