Crispy Coconut Shrimp with Sweet Red Chili Sauce

• 2 lbs (16 to 20 count) shrimp, peeled and deveined with shells intact, thawed if frozen ↔ Replace
• ½ cup cornstarch ↔ Replace
• ¾ teaspoon salt ↔ Replace
• ½ teaspoon cayenne pepper ↔ Replace
• 3 large egg whites ↔ Replace
• 2 cups unsweetened medium shredded coconut ((see note)) ↔ Replace
• 2½ tablespoons sugar ↔ Replace
• Vegetable oil (for frying) ↔ Replace
• Thai sweet red chili sauce ((available in Asian section of most supermarkets)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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