|Chili-Coconut Crusted Shrimp|
|Photo by recipe author|
Preparation Time: 15
This Chile-Coconut Crusted Shrimp is a terrific appetizer or can be served with a bowl of rice and stir-fried vegetables as a main course.
- 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
- 2-3 tablespoons coconut oil
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 submitted by Natasha, Fairfax, VA
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