Coconut Shrimp with Creamy Mayo Sauce

Name: Coconut Shrimp with Creamy Mayo Sauce
Cook time: 5 min
Yield: 4 servings
Ingredients: 3 tbsp kewpie mayo; 1 tbsp sriracha (or to taste); 0.5 tbsp rice vinegar; 1 cup all-purpose flour; 0.75 cup cold water; 0.5 tsp kosher salt; 0.25 tsp baking soda; 0.25 tsp black pepper; 0.25 tsp paprika; 2 cups panko breadcrumbs; 1.5 cup unsweetened shredded coconut; 1 cup flour; 1.5 lb shrimp, peeled and deveined with tail-on (16/20 or largest size you can find)

Unlimited coconut shrimp anyone? 🍤🍤🍤

Yield4 servings

Cook time5 minutes

Ingredients

Dipping sauce

Wet batter

Dry ingredients

Shrimp

Directions

1
Peel and devein shrimp, leaving the tail on. Butterfly shrimp by cutting through the area used to devein and splitting the shrimp in half about 95% through.
2
Season shrimp with salt, garlic powder, black pepper, and baking soda. Mix well and set aside.
3
In a bowl, combine 2 cups of all purpose flour and 1 1/2 cups of unsweetened, shredded coconut. Use your fingers to break up any large shreds of coconut. Set aside.
4
In another bowl, combine all purpose, flour, cold water, salt, baking soda, black pepper, and paprika. Mix well.
5
Lay out dredging station with the seasoned shrimp in one bowl, one bowl of all purpose flour (1 cup), one bowl for the wet batter and lastly, one bowl for the dry batter.
6
Take one seasoned shrimp then dip it into the plain all purpose flour and shake off any excess. Drench the shrimp in the wet batter then shake off any excess. Followed by coating the shrimp in the flour and coconut dry batter. Use your fingers to really pack the shrimp with the dry ingredients.
7
Preheat oil to 350°F and fry the shrimp for 4-5 mins or until it is golden and crispy.
8
Serve as is or with mayo sauce or sweet and sour sauce. Enjoy!