Crispy Coconut Shrimp with Sweet Chili Sauce

• 1.25 lb large shrimp, peeled
• 1 cup shredded unsweetened coconut
• 0.5 cup gluten-free breadcrumbs
• 0.5 cup cornstarch
• 2 eggs
• 0.5 cup gluten-free sweet chili sauce
• 1 cup avocado oil
• 0.5 tsp salt
• 1 lime

Instructions

1. 1

   Set up three bowls: cornstarch with salt, beaten eggs, and coconut mixed with breadcrumbs.

2. 2

   Dredge each shrimp in cornstarch, then egg, then press into the coconut mixture.

3. 3

   Heat avocado oil in a deep skillet to 350F.

4. 4

   Fry the shrimp in batches for 2 to 3 minutes until golden and crisp.

5. 5

   Drain the shrimp on a wire rack and season with a pinch of salt.

6. 6

   Serve hot with sweet chili sauce for dipping.

7. 7

   Finish with a squeeze of fresh lime.