Coconut Shrimp with Lime Slaw

1

Prepare the produce and warming rack

Box grater

Measuring cups and spoons

Knife and cutting board

Rimmed baking sheet with oven-safe wire rack

Wash your hands with soap and water. Rinse and dry the cabbage, carrots, and limes before cutting, removing any damaged areas. Thinly slice the cabbage, grate the carrots, and squeeze the lime juice, measuring the listed amounts. If the coconut flakes are broad, chop them into small pieces so they adhere evenly. Preheat the oven to 200°F and set a wire rack over a rimmed baking sheet.

2

Dress and chill the slaw

Whisk

Large mixing bowl

Measuring cups and spoons

In the large bowl, whisk together the lime juice, sugar, and 1/2 teaspoon salt until dissolved. Add the cabbage and carrots, toss thoroughly, and refrigerate while you prepare the shrimp. This brief rest softens the cabbage slightly without sacrificing its crunch.

3

Dry and season the shrimp

Measuring cups and spoons

Paper towels

Pat the shrimp thoroughly dry with paper towels, then season evenly with the remaining 3/4 teaspoon salt. Keep raw shrimp and their utensils separate from the prepared slaw.

4

Coat the shrimp

Whisk

Measuring cups and spoons

Large plate

Three shallow bowls

Put the flour in one shallow bowl. Beat the eggs in a second bowl. Mix the coconut and panko in the third bowl. Working with a few shrimp at a time, coat them lightly in flour and shake off the excess. Dip them in the eggs, let the excess drip off, then press them into the coconut-panko mixture to coat all sides. Arrange on the large plate and let stand for 5 minutes while the oil heats. Wash your hands and clean surfaces that touched raw shrimp, eggs, and flour.

5

Heat the frying oil

Measuring cups and spoons

frying thermometer

12-inch heavy skillet

Pour the canola oil into the skillet; it should form a layer approximately 1/4 inch deep. Heat over medium heat to 340°F. Keep the oil between 325°F and 350°F during frying, adjusting the heat as necessary to prevent the coconut from burning.

6

Fry the first batch

Tongs

Instant-read food thermometer

frying thermometer

12-inch heavy skillet

Carefully lower one-quarter of the shrimp into the oil in a single layer, leaving space between them. Shallow-fry for approximately 2 minutes per side, turning with tongs, until the coating is crisp and golden and the shrimp are opaque throughout. Check several of the largest shrimp with an instant-read thermometer inserted sideways into the thickest part; they should reach 145°F.

7

Keep warm and fry the remaining shrimp

Tongs

Oven mitts

frying thermometer

12-inch heavy skillet

Fine-mesh skimmer

Rimmed baking sheet with oven-safe wire rack

Transfer the cooked shrimp to the wire rack and place in the oven to keep warm. Skim loose coconut and crumbs from the oil, let it return to 340°F, and repeat with the remaining shrimp in three batches. Keep the shrimp in a single layer on the rack and do not cover them, which would soften the coating. Use clean utensils for handling cooked shrimp.

8

Divide and serve

Large mixing bowl

Measuring cups and spoons

Toss the slaw again and divide it among four plates, leaving any excess dressing in the bowl. Divide all the shrimp among the four servings. Divide the sweet chili sauce among four separate dipping dishes, 3 tablespoons each, and serve immediately.