Recipe courtesy of Valerie Bertinelli
Coconut Shrimp with Spicy Mayo
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1202
- Total Fat
- 109 g
- Saturated Fat
- 76 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 288 mg
- Sodium
- 522 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1202
- Total Fat
- 109 g
- Saturated Fat
- 76 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 288 mg
- Sodium
- 522 mg
Ingredients
Spicy Mayo:
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.
