Servings: 4 as an appetizer
A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A cast iron pan is ideal for frying these shrimp because it holds a fairly constant temperature even when shrimp are added to the oil. As a result, the shrimp’s coating is quickly sealed and absorbs less oil.
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