Crispy Coconut-Crusted Shrimp

1. 1 Peeled shrimppack 400 g ≈ $8.50 40 g
2. 2 Shredded coconutpack 100 g ≈ $2.00 35 g
3. 3 Eggspack 10 pcs ≈ $1.89 1.5 pcs
4. 4 Sunflower oil 14 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Ground black pepper 2 g
7. 7 Vinegar 9% 8 ml
8. 8 Lemon≈ $4.65 per kg 40 g
9. 9 Sugar 6 g

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

Method

1. Peel¹ shrimp, leaving tails intact, and make small slits on the back and belly

2. Make the marinade: mince garlic⁵, add finely chopped chili, lime juice, water, vinegar, and sugar; bring to a boil and simmer for 10 minutes

3. Whisk egg whites until frothy

4. Thread shrimp onto a fork or skewer, dip in egg white, then coat in coconut flakes

5. Heat oil and fry shrimp until golden and crisp

6. Drain on paper towels