Coconut Shrimp With Crispy Shallot, Basil And Sesame Sprinkle

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2 large shallots, thinly sliced crosswise

2 tablespoons vegetable oil

3/4 cup shredded sweetened coconut (2 ounces)

2 tablespoons sesame seeds

1 cup chopped basil

3 tablespoons minced candied ginger

2 red or green chiles with seeds, such as Thai chiles or jalapeƱos, thinly sliced

1 cup unsweetened coconut milk

1 1/2 pounds shelled and deveined medium shrimp

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

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