Crevettes épicées à la noix de coco

Ingrédients

• 1/2 cup tapioca starch/flour
• 1/2 teaspoon kosher or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• A large pinch of cayenne pepper (, or to taste)
• 1 large egg
• 1 heaping cup unsweetened shredded coconut
• 1 pound large shrimp (, peeled and deveined, with tail attached)
• Coconut oil (, for frying)

Préparation

1. 1

   Start with three shallow bowls. Combine tapioca flour, salt, pepper, and cayenne in one; set aside. Beat the egg in the second bowl; set aside. Place the shredded coconut in the third bowl; set aside.

2. 2

   Dip each shrimp into the flour mixture, then the egg, and then press into the shredded coconut.

3. 3

   Add enough oil to cover the bottom of a large sauté pan and heat over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes per batch.

4. 4

   Serve immediately with your favorite sauce.