The Zenbelly Cookbook
prep time: 15 minutes | cook time: 15 minutes | serves: 4 to 6

For the love of coconut. And succulent shrimp. And the perfect crispy texture.

Step 1
Make the dipping sauce: Place the ingredients for the sauce in a blender and blend until smooth. Transfer to a small saucepan and cook over medium heat for 4 to 5 minutes, or until thickened. Remove to a small serving bowl.
Step 2
Preheat the frying oil: Heat a large, heavy pot over medium heat and melt the coconut oil. Heat the oil to 350°F. (If you don’t have a thermometer, you can test the temperature of the oil by dropping a few shreds of coconut in it; if they sizzle immediately, the oil is ready.)
Step 3
Prepare the shrimp: Set out three shallow bowls. In the first one, mix
together the tapioca starch, salt, cayenne pepper, and white pepper.
Step 4
In the second bowl, whisk the egg whites until they’re frothy.
Step 5
In the third bowl, pour in the shredded coconut.
Step 6
Grabbing the shrimp by their tails, dredge them first in the tapioca mixture, then in the egg whites, then in the coconut.
Step 7
Once they’re all coated, drop them into the hot oil, about 6 to 8 at a time, making sure not to crowd them.
Step 8
Fry for 2 to 3 minutes per side, until golden brown. Remove to a wire rack to drain. Keep warm in the oven while you fry the remaining batches. Serve hot with the dipping sauce.

Note: Look for the Organicville brand of Sriracha sauce, which has cleaner ingredients, or make your own if you’re feeling adventurous. You’ll find a fantastic recipe in Food for Humans by Michelle Tam and Henry Fong.