Coconut Shrimp with Sweet Chili Mayo

2013-06-06
  • Prep Time: 30m
  • Cook Time: 30m
  • Ready In: 60m
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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

Method

Step 1

In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

Step 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.

Step 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.

Step 4

Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

Step 5

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.

Step 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.