Coconut Shrimp with Spicy Mayo
- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1202
- Total Fat
- 109
- Saturated Fat
- 76
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 28
- Cholesterol
- 288
- Sodium
- 522
- Total: 30 min
- Active: 30 min
Ingredients
3/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch kosher salt, plus additional for sprinkling
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
3/4 pound large peeled and deveined shrimp, with tails on
1 1/4 cups coconut oil
Spicy Mayo, recipe follows
Lemon wedges, for serving
Spicy Mayo:
1/2 cup mayonnaise
1 to 2 tablespoons sriracha
Juice of 1/2 lemon
Directions
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
Spicy Mayo:
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.