Coconut Crusted Shrimp

1. 1

   Preheat a large pot of oil to 350 degrees F.

2. 2

   Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.

3. 3

   Open and flatten the two halves like a book, so that it resembles a butterfly.

4. 4

   Remove the vein.

5. 5

   Make an egg wash by whisking the eggs together with the chili flakes and a little water.

6. 6

   Season shrimp with salt and pepper.

7. 7

   Dip the butterflied shrimp into the egg wash and then coat in coconut.

8. 8

   Deep fry in hot oil until golden and crispy and shrimp is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.