Description
Learn how to make delicious Crispy Coconut Shrimp with Sweet Chili Sauce at home with this easy recipe. Perfect for a tasty appetizer or main dish!
Ingredients
- 2 pounds (900 g) raw extra large shrimp (16-20 per pound), peeled and deveined with tails left intact, thawed if frozen
- 120 g cornstarch
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) cayenne pepper
- 3 large egg whites
- 180 g unsweetened medium shredded coconut
- 2 1/2 tablespoons (38 ml) sugar
- Vegetable oil, for frying
- Thai Sweet Red Chili Sauce (available in Asian section of most supermarkets)
Instructions
- Put the cornstarch, salt, and cayenne into a large resealable bag and combine thoroughly. Toss the shrimp into the bag, seal it tightly, and shake until the shrimp are evenly coated. Put aside.
- Whisk the egg whites in a small bowl using a fork until they become foamy. In a broad shallow bowl or pie dish, mix together the coconut and sugar thoroughly.
- Grasp each shrimp by the tail, remove any extra cornstarch, dip in the egg whites (let the surplus drip off), and then coat in the coconut mixture, ensuring even coverage. If the sugar settles at the bottom, move the shrimp around to get coated with both sugar and coconut. Arrange the shrimp in a single layer on a foil-lined baking sheet. Cover them and chill in the fridge until you’re ready to cook. This can be prepared several hours in advance.
- Fill a large nonstick skillet with enough oil to reach a depth of ½ inch and heat it over high flame until hot. To check if the oil is ready, use tongs to hold one shrimp by the tail and dip it in the oil; it should sizzle and pop if it’s hot enough. Fry the shrimp in batches, so the pan isn’t overcrowded, turning them once, until they achieve a golden hue. This should take about 40-60 seconds per side; if they are browning too fast, lower the heat slightly. Lift the shrimp out with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Arrange the cooked shrimp on a serving dish and present them with Sweet Red Chili Sauce.
Notes
- Ensure shrimp is free of excess cornstarch before dipping in egg whites for a smooth coating.
- Chill coated shrimp before frying to help coconut mixture stick better.
- Check oil temperature by frying one shrimp to ensure even cooking and crispy texture.
