Coconut-Crusted Shrimp with Spicy Garlic-Lime Dip

1. 1 Peeled shrimppack 400 g ≈ $8.50 180 g
2. 2 Shredded coconutpack 100 g ≈ $2.00 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Sunflower oil 30 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Fresh chilipack 100 g ≈ $1.00 5 g
7. 7 Vinegar 9% 10 ml
8. 8 Lemon≈ $4.70 per kg 20 g
9. 9 Sugar 8 g
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the shrimp, pat dry with paper towels, make small slits along the back, and lightly season with salt.

2. For the dip, mince the garlic⁵ and chili, add lime juice, vinegar, sugar, and 50 ml water, bring to a boil, and simmer for 10 minutes until slightly thickened. Cool.

3. Whisk the egg in a deep dish, place the coconut flakes in another.

4. Dip each shrimp in the egg, then coat in coconut flakes.

5. Heat oil in a skillet over medium heat, fry the shrimp for 2–3 minutes per side until golden.

6. Transfer shrimp to paper towels, serve with the dip.