Crispy Coconut Shrimp with Sweet Red Chili Sauce - Once Upon a Chef

Name: Crispy Coconut Shrimp with Sweet Red Chili Sauce - Once Upon a Chef
Ingredients: 2 pounds raw extra large shrimp (16-20 per pound), peeled and deveined with tails left intact, thawed if frozen; ½ cup cornstarch; ¾ teaspoon salt; ½ teaspoon cayenne pepper; 3 large egg whites; 2 cups unsweetened medium shredded coconut (available at Whole Foods or natural food markets - see note below); 2½ tablespoons sugar; Vegetable oil, for frying; Thai Sweet Red Chili Sauce (available in Asian section of most supermarkets)

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TESTED & PERFECTED RECIPE – These restaurant-style coconut shrimp are so easy to make: you can do all of the prep ahead and the sauce comes out of a bottle!

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Ingredients

2 pounds raw extra large shrimp (16-20 per pound), peeled and deveined with tails left intact, thawed if frozen
½ cup cornstarch
¾ teaspoon salt
½ teaspoon cayenne pepper
3 large egg whites
2 cups unsweetened medium shredded coconut (available at Whole Foods or natural food markets - see note below)
2½ tablespoons sugar
Vegetable oil, for frying
Thai Sweet Red Chili Sauce (available in Asian section of most supermarkets)