Camarones al Coco Yucatán

Step by stepInstructions

1. Season the shrimp with salt and pepper, and stir the sauce ingredients together in a small bowl; set aside.
2. Set up three bowls: flour, beaten eggs, and coconut.
3. Dredge each shrimp in flour, dip it in egg, then press it into the coconut so it clings on all sides.
4. Heat ½ inch (1 cm) of oil in a skillet over medium-high heat until shimmering.
5. Fry the shrimp in batches for 1½ to 2 minutes per side, until golden and just cooked through; drain on paper towels.
6. Serve at once with the habanero-crema dipping sauce and lime wedges.