We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k. Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out
)
Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O) This is super easy, super quick and super tasty! Get to it!
Recipe slightly adapted from Simply Recipes
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 (I used vegetable)
* I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).
Directions
1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.
2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.
4 Lightly season shrimp with salt and pepper.
5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Serves 4.
