Vegetable oil, for frying
1 cup all-purpose flour
1½ teaspoons salt
1 teaspoon freshly ground black pepper
Pinch of chile powder
2 eggs, lightly whisked
2½ cups shredded coconut
2 pounds Shrimp, peeled and deveined
1 lemon, cut into wedges
¾ cup store-bought sweet chile sauce, for dipping
In a large pot, heat 3 inches of vegetable oil until it reads 350°F on a thermometer. Line a baking sheet with several layers of paper towels.
Prepare three shallow bowls. In one, whisk the flour with the salt, pepper and chile powder to combine. In another, whisk the eggs. In the last, place the shredded coconut.
Working one at a time, dip each shrimp first into the flour mixture, then into the egg and then into the coconut. Repeat with all shrimp.
Fry the shrimp until they are golden and cooked through, 4 to 5 minutes. Remove them from the oil and drain on the paper towels.
Serve immediately with lemon wedges and sweet chile sauce.