Coconut Shrimp With Sweet Chili Mayo Recipes
COCONUT SHRIMP WITH SPICY MAYO
Provided by Valerie Bertinelli
Time 30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
COCONUT SHRIMP WITH SWEET CHILI MAYO
Make and share this Coconut Shrimp With Sweet Chili Mayo recipe from Food.com.
Provided by gailanng
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set aside.
- 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.
- Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second then combine the panko and coconut flakes in the third.
- Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350°F.
- 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.
- Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Nutrition Facts : Calories 338.9, Fat 13.8, SaturatedFat 6.5, Cholesterol 193.2, Sodium 894.6, Carbohydrate 32, Fiber 1.6, Sugar 6.9, Protein 21
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