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Coconut Shrimp With Sweet Chili Mayo
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Coconut shrimp with a crispy coating served with sweet chili mayo sauce.
Ingredients:
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon chili-garlic hot sauce (optional)
  • 1 pound tail-on shrimp, shelled but leave tail on
  • 1/2 cup all purpose flour
  • 1 egg
  • 2 tablespoons coconut milk (or regular milk)
  • Salt and pepper
  • 1/2 cup Japanese panko bread crumbs
  • 1/2 cup sweetened coconut flakes
  • Oil, for frying
Instructions:
  • Prepare the sauce by mixing mayonnaise, sweet chili sauce, and optional chili-garlic hot sauce in a small bowl. Set aside.
  • To devein the shrimp, use a paring knife to make a deep cut along the middle of the back, being careful not to cut all the way through. Remove and discard the black vein/tract.
  • Prepare the breading station by arranging three shallow bowls. Fill the first bowl with flour, the second with a mixture of whisked egg and coconut milk, and the third with a blend of panko and coconut flakes.
  • Heat the oil until the thermometer registers 350°F in a sauté pan with 2 inches of oil over moderate heat.
  • Coat the shrimp: Coat the shrimp evenly with flour, then dip in the egg/coconut milk mixture followed by the panko/coconut flakes, pressing gently to adhere the coating.
  • Sauté the shrimp in small batches for 2 to 3 minutes until they turn golden brown on both sides. Accompany with Sweet Chili Mayo for dipping.

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