This deep fried shrimp recipe has a crispy breading of panko and coconut. The Thai mayo has tang from lime juice and heat from sriracha sauce and is the perfect dip for these delicious shrimp.
Prep Time: 20minutes
Cook Time: 2minutes
Total Time: 22minutes
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.