Coconut Shrimp

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  Shrimp(454g)
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  1 pinch salt
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  Flour, All-Purpose, White(120g)
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  Flour, All-Purpose, White(120g)
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  Baking powder(5g)
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  Garlic powder(3g)
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  Egg, Whole, Large(50g)
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  Beer, Lager(120g)
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  Coconut, Shredded, Unsweetened(240g)
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  Bread Crumbs, Panko, Dry(240g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

Instructions

1. 1Pat the shrimp dry with paper towels, then season with salt and pepper and set aside.
2. 2Set up three shallow bowls: in the first, add the all-purpose flour for dredging; in the second, whisk together the remaining flour, baking powder, garlic powder, eggs, and beer until the batter reaches pancake consistency (add more beer if too thick); in the third, combine the shredded coconut and panko bread crumbs.
3. 3Working with one shrimp at a time, dredge in flour and shake off excess, dip in batter and shake off excess, then coat thoroughly in the coconut-breadcrumb mixture, pressing gently so it adheres. Arrange coated shrimp in a single layer on a parchment-lined baking sheet and freeze until firm, about 30–45 minutes.
4. 4Heat vegetable oil (about 2–3 inches deep) in a large, heavy-bottomed pot or Dutch oven over medium-high heat until a breadcrumb sizzles immediately when dropped in the oil, about 5–7 minutes.
5. 5Working in batches to avoid crowding, carefully add the frozen shrimp to the hot oil and fry for 2–3 minutes per side over medium-high heat until golden brown and crispy, with no translucent flesh visible. Use a slotted spoon to transfer to a paper towel–lined plate.
6. 6Divide the cooked shrimp evenly among 4 airtight containers while still warm, then cool completely before sealing and refrigerating.
7. 7Store in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warmed through and re-crisped before serving with sweet chili sauce.