Spicy Coconut Shrimp

By DreiFromBK

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon cayenne
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 cup panko
• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened coconut milk
• 1 pound large shrimp, shelled and deveined
• Canola oil, for frying
• Lemon wedges, for serving

Preparation

Step 1

In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the 
panko with the shredded coconut. Add the coconut milk to a small bowl.

Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.

In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about 
3 minutes. Drain briefly on paper towels and serve hot 
with lemon wedges.