Recipe for Fried Shrimp with Spicy Tomato Salsa

Prepare 3 shallow plates: pour the flour into the 1st plate, crack the eggs into the 2nd plate and beat them into an omelette, mix the breadcrumbs and grated coconut in the 3rd plate.

Quickly coat the peeled shrimp in flour, then in beaten egg, and finally in the breadcrumb-coconut mixture.

Heat the beef fat in a skillet to 170°C. Add the shrimp in 2 to 3 batches (depending on the diameter of the skillet) and let cook for about 5 minutes. Drain on paper towels.

To finish, serve the fried shrimp with white rice, adding some dried coconut flakes, a spicy tomato salsa, and lime wedges.