Coconut Shrimp With Bang Bang Sauce
  1. Rinse, pat dry and butterfly shrimp

  2. Mix coconut flakes and Panko breadcrumbs and set aside

  3. Beat one egg and add flour, water, baking powder, paprika, salt, garlic powder, black pepper; stir to combine

  4. Dredge each shrimp into the batter and the Panko/coconut mix; freeze for 10-15 mins to prevent them from burning

  5. Prepare the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, garlic, lime juice and zest, salt and black pepper

  6. Deep fry shrimp at around 350 F for a minute or two per side until golden

  7. Serve with chopped scallions and cilantro; dip in sauce and enjoy

https://www.instagram.com/reel/DRn3SYCkaGv/?igsh=dHF1ZmF5NTV1azlp

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🐟Seafood

CuisineAsian

Occasions🥟Appetizer🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

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