Name: Coconut Shrimp With Sweet Chili Mayo
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Shrimp With Sweet Chili Mayo

1. 1/4 cup mayonnaise -

2. 2 tablespoons sweet chili sauce -

3. 1 teaspoon chili-garlic hot sauce (optional) -

4. 1 pound tail-on shrimp, shelled but leave tail on -

5. 1/2 cup all purpose flour -

6. 1 egg -

7. 2 tablespoons coconut milk (or regular milk) -

8. Salt and pepper -

9. 1/2 cup Japanese panko bread crumbs -

10. 1/2 cup sweetened coconut flakes -

11. Oil, for frying -

How to cook deliciously - Coconut Shrimp With Sweet Chili Mayo

1. Stage

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

2. Stage

Devein the shrimp: 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. Stage

Set up the breading station: 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. Stage

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

5. Stage

Bread the shrimp: 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. Stage

Fry: Fry the shrimp in small batches for 2 to 3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.