This chili-coconut crusted shrimp recipe makes a terrific appetizer or can be served with a bowl of rice and stir-fried vegetables as a main course.
Chili-Coconut Crusted Shrimp
Servings: 2–4
Preparation Time: 15 minutes
Ingredients:
- 24 large shrimp or prawns
- about 1/4 cup dried Thai chilies
- 1 cup unsweetened, finely shredded coconut
- 1/2 cup flour
- salt to taste
- 1 egg
- water
- 2–3 tablespoons coconut oil
Directions:
Peel the shrimp, leaving the tails on. Rinse and pat dry.
Place chilies in a spice grinder and grind into a fine powder. In a shallow bowl, mix shredded coconut, flour, salt, and 2 tablespoons of the chili powder.
Heat oil in a large skillet. Whisk the egg in a bowl with a little bit of water. Dip each shrimp in the egg mixture and coat it lightly with the chili-coconut mixture.
Fry for about two minutes on one side and another minute on the other side or until golden brown and crispy.
Recipe and photo submitted by Natasha, Fairfax, VA.
