Coconut Shrimp and Thai Mayo
Yesterday was a fantastic day. My brother and his wife had their second child. Woohoo!! She came into the world at 8:30 in the morning. My brother called shortly thereafter to give us the news. I am so excited for them and I cannot wait to meet my new niece.
I am a Falcons fan and my brother is a Saints fan. Both of our teams have been eliminated from the playoffs. We haven’t talked to eachother since our team have lost. Yesterday though, when my brother called, we didn’t once talk about football. It was all focussed on the baby. And that is as it should be – football is great and all, but it is just a game.
There are only three more appetizers to post. If you haven`t seen all the previous recipes, you can find them here.
I spent some time considering what my next three recipes would be. I looked back at the previous posts and discovered I had not made any appetizers with seafood! How could that be??? Immediately I knew what my next hors d’ourves would be – shrimp!
The Thai mayo is the perfect dipping sauce for these shrimp, providing some tang from the lime juice and a hint of heat from the sriracha sauce. This is a winner and I really encourage you to give this one a whril. You will not regret it!
These coconut shrimp are insanely easy to make. The crisp breading of panko and coconut goes so well with the tender shrimp.
I use a three step process for the breading.
- Dredge them in the flour and shake off any excess.
- Dip them in the egg wash.
- Dredge them in the panko and coconut.
Now these shrimp are ready to be deep fried.
Heat the oil to 375F.
Shrimp cook extremely quickly. They only need to be in the oil for about one minute. Once the breading is a golden brown the shrimp should be cooked through.
Coconut Shrimp with Thai Mayo
Ingredients
Coconut Shrimp
- 20 shrimp
- 1/3 cup rice flour
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup desiccated coconut
Thai Mayo
- 1/3 cup mayonnaise
- 1 tbsp sriracha sauce
- 1/2 lime , juiced
Instructions
- Peel the shrimp, leaving the tail on the shrimp. Devein the shrimp, if desired.
- Line up three bowls. In the first bowl, mix the rice flour, cayenne pepper and salt. In the second lightly beat the eggs. In the third bowl mix the panko with the coconut.
- Hold the shrimp by the tail and dredge in the flour. Shake it to remove any excess flour. Then dip the shrimp in the egg mixture. Finally, place the shrimp in the panko and coconut mixture. Move the shrimp around to make sure the breading is all over the shrimp.
- Heat the oil to 375F. Drop the shrimp into the hot oil. Place only as many shrimp in as your fryer can handle. Do not overcrowd the fryer.
- The shrimp cooks very quickly. After about a minute (or even less!) the breading will be a golden brown and the shrimp should be cooked through. Remove from the oil and drain on a paper towel.
- To make the Thai mayo, mix together the mayo, sriracha sauce and lime juice.
