Treat Yourself to These Crispy Coconut Shrimp

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Treat Yourself to These Crispy Coconut Shrimp
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They pair perfectly with mango-habanero aioli.

, either). Read on for how to pull off the dish, with pointers compiled from Cundiff’s recipe and theThe tart-sweet honey glaze is flavored with lemon zest, lemon juice, and black pepper, which helps cut through the naturally sweet coconut. Combine all the ingredients in a small saucepan, and simmer briefly just to help the sugar dissolve and all the ingredients meld together.

This not only helps the batter adhere to the shrimp, but since you’re cooking from frozen, also ensures the shellfish won’t overcook in the oil.Make sure it’s at the correct temperature, 325°F, so you can fry those shrimp to a crisp. When you do start adding the shrimp, the temperature will drop, so adjust as you cook.You always want to be careful when you’re adding something to hot oil, to avoid splashes and burns.

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