Crispy Coconut Shrimp and Shallots

Preparation

1. Step 1

   Heat 3 tablespoons of coconut oil in a large, 10- to 12-inch skillet (preferably non-stick) over medium. Once fully melted, stir in the shallots and once they are rapidly sizzling, about 2 minutes, stir in the coconut flakes so they get coated in oil. Season lightly with salt and pepper and sauté, stirring frequently until both the shallots and coconut are golden brown and crisp, 5 to 7 minutes. Take off heat, transfer coconut and shallot to a paper towel-lined plate, set aside and wipe the pan clean.

2. Step 2

   In the same pan, add the remaining 2 tablespoons coconut oil and heat on high. Once hot add the shrimp in a single layer, if possible, and cook, turning them over occasionally (or stirring if the pan is more crowded) until cooked through and thoroughly pink, 4 to 5 minutes. Season with salt and pepper and transfer to a plate. Wipe the pan clean and turn heat down to low.

3. Step 3

   Whisk the cornstarch into 2 tablespoons water to make a slurry. Add the orange juice and lime juice to the pan, then the cornstarch slurry, sugar, fish sauce and red-pepper flakes and stir to combine and cook over a low simmer until slightly thickened, about 3 minutes. Season as needed with salt and black pepper. Turn off heat.

4. Step 4

   Serve immediately by first spooning the rice into bowls, then place the shrimp atop with the sauce generously spooned over. Toss the cilantro with the coconut and shallots and sprinkle on top of the shrimp.