How To Make Coconut Shrimp.

Start by peeling the shrimp, leaving the tail on for handling and presentation.

Squeeze half of a lime juice over the shrimp, rinse with cool water, and drain.

Pat the shrimp dry with a paper towel.

Butterfly the shrimp by cutting along the curve without cutting all the way through to keep it intact.

Prepare the batter by whisking together the two eggs, half of the habanero pepper (finely chopped), salt, and flour in a bowl.

Set up a breading station with the batter on one side and a plate of coconut flakes on the other.

Dip each butterflied shrimp into the batter, allowing excess to drip off, then pat it into the coconut flakes to coat.

Place the breaded shrimp on a parchment-lined chopping board.

Heat vegetable oil in a pan over medium-high heat.

Once the oil is hot, gently add about five shrimp at a time to avoid crowding the pan.

Cook the shrimp for about one minute on one side, then turn them over and cook for another minute until golden brown and crispy.

If the shrimp curl while cooking, use a toothpick to help keep them straight.

Equipment Needed

Spice Level: