Ingredients
peanut oilfor frying
¼tspsalt
¼tspfreshly ground black pepper
¼tspcayenne pepper
¼cupcornstarch
2eggs
½cupsweetened shredded coconutor more as needed
½cupunsweetened shredded coconutor more as needed
1lbjumbo shrimppeeled and deveined
Preparation
Fill a 9-inch cast iron skillet with ½-inch of peanut oil.
Clip a thermometer onto the side of the skillet.
Turn heat to medium-high, then heat the oil to 350 degrees F (175 degrees C).
Place several layers of paper towels on a platter, then set aside.
Whisk the salt, black pepper, and cayenne pepper in a small bowl until combined.
Add cornstarch and mix until blended.
Whisk the eggs thoroughly in a second bowl.
Mix the sweetened and unsweetened coconut in a third bowl until well combined.
Pat the shrimp dry, then dredge each shrimp in the cornstarch mixture until thoroughly coated. Set on a plate.
Repeat with the remaining shrimp.
Dip each shrimp in egg, then then roll them in the coconut mixture, pressing a reasonable amount of coconut onto the shrimp. Return the shrimp to the plate.
Place the shrimp, one at a time, into the hot oil, going counterclockwise.
Flip shrimp after 90 seconds.
Cook for 20 to 60 seconds more, until the shrimp is opaque.
Place the shrimp on the prepared platter, then allow to drain.
Continue cooking; allowing the oil to return to temperature between batches.
Serve over rice, and enjoy!
