You can make Coconut Shrimp, a crunchy and flavorful starter, without using garlic. Here's a recipe:

Ingredients:
- Twenty-Four 12/15 count jumbo shrimp (about 2 pounds), peeled and deveined
- Kosher salt
- 1 cup shredded unsweetened coconut
- 1/2 cup panko-style bread crumbs
- 2 whole eggs
- 3/4 cup flour

Directions:
1. Season the shrimp with salt and set aside.
2. In a large mixing bowl, combine the shredded coconut and panko bread crumbs.
3. In another large mixing bowl, whisk the eggs and 2 tablespoons of flour until well combined.
4. Place the remaining flour in a separate large mixing bowl.
5. Coat the shrimp evenly with flour by tossing them in the bowl.
6. Transfer the shrimp to the egg mixture, shaking off any excess flour. Toss to coat thoroughly.
7. Using your right hand, pick up each shrimp one at a time, allowing excess batter to drip off, and toss them in the coconut mixture. Make sure the shrimp are evenly coated without sticking to each other.
8. Transfer the coated shrimp to a plate, wiping off any batter and crumbs from their tails. Set aside for 10 minutes.
9. In the meantime, prepare the sweet chili sauce by combining garlic, chili flakes, sugar, vinegar, and water in a small saucepan. Heat until the sugar is dissolved. Mix the remaining water and cornstarch in a small bowl to create a slurry, then whisk it into the sauce. Bring the sauce to a boil over medium-high heat to thicken. Remove from heat and whisk in fish sauce. Set aside.
10. Heat oil in a large wok or Dutch oven to 375°F.
11. Lower the shrimp into the hot oil one at a time and fry, agitating constantly with a metal spider, until deep golden brown and crisp on all sides, about 3 minutes in total.
12. Remove the shrimp from the oil and drain on a paper towel.
13. Serve the coconut shrimp hot with the sweet chili sauce for dipping.

Enjoy your garlic-free Coconut Shrimp starter!

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