|Source||Recipe adapted from SallysBakingAddiction.com.|
|Prep time||20 minutes|
|Cooking time||10 minutes|
|Total time||30 minutes|
Try this slightly sweet and satisfyingly crunchy recipe as an appetizer or atop a salad.
Set out 3 bowls – one with the flour, salt, pepper, and paprika whisked together, one with the buttermilk, and one with the shredded coconut. One at a time, dip the shrimp into the flour mix, then dredge in the buttermilk, and then coat with the coconut. Try to press extra coconut onto the shrimp pieces.
In a large skillet, melt 2 Tbsp of coconut oil over medium heat and fry the shrimp in a few rounds, for 2-3 minutes on each side. Set the cooked shrimp onto a plate lined with a paper towel to soak up excess oil.
Serve with sweet chili sauce.