Chili-Coconut Crusted Shrimp recipe photo
Chili-Coconut Crusted Shrimp
Photo by recipe author

Servings: 2-4
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.

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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