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Crispy Coconut Shrimp with Sweet Red Chili Sauce

Name: Crispy Coconut Shrimp with Sweet Red Chili Sauce
Yield: 4 - 6
Ingredients: 2 pounds raw extra large shrimp (16-20 per pound), peeled and deveined with tails left intact, thawed if frozen; ½ cup cornstarch; ¾ teaspoon salt; ½ teaspoon cayenne pepper; 3 large egg whites; 2 cups unsweetened medium shredded coconut (available at Whole Foods or natural food markets - see note below); 2½ tablespoons sugar; Vegetable oil, for frying; Thai Sweet Red Chili Sauce (available in Asian section of most supermarkets)

This crispy coconut shrimp recipe features extra large shrimp, coated in a seasoned cornstarch and egg white mixture, then rolled in shredded coconut and sugar. Fried to perfection and served with a side of Thai sweet red chili sauce, it's a delicious and satisfying dish with a perfect balance of flavors.