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Coconut Shrimp




Source of Recipe


Simply Recipes






Recipe Introduction


If you are using frozen shrimp, defrost by placing in a bowl of ice water. Raw shrimp should always be kept chilled. Safety note regarding frying, always keep a lid for the pan close by, as well as ice.





List of 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



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. Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
   
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.
   
6. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
   






Final Comments


Serves 4