03Once oil reaches temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.
04Carefully, drop into the oil and fry for 3 to 4 minutes. With a metal slotted spoon, carefully remove the shrimp and place them on a plate lined with a paper towel. I did 3 shrimp at a time to not overcrowd the pan and they all came out perfect.
05Serve with the sweet chili and citrus sauce and enjoy!