From DN Recipes by David Nagy · Food & Beverage

Coconut Shrimp with Bang Bang Sauce

Published

This Coconut Shrimp with Bang Bang Sauce needs to make it in your holiday menu! It’s absolutely delicious and quick to put together!
Ingredients:
  • 1 lbs @lobsteranywhere (8-12 per lbs) black tiger shrimp (it comes de-veined)
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup Panko breadcrumbs
  • 2 tbs scallions
  • 2 tbs cilantro
  • Lime chunks
  • Flaky sea salt
  • Frying oil

Batter:
  • 1 egg
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 cup water
  • Black pepper

Bang bang sauce:
  • 1/2 cup mayonnaise
  • 1/3 cup sweet chili sauce
  • 1 tbs sriracha
  • 1 garlic clove, crushed
  • 1 tbs lime juice
  • Lime zest

Method:
1. Rinse, pat dry and butterfly shrimp;
2. Mix coconut flakes and Panko breadcrumbs and set aside;
3. To make the batter- beat one egg and add flour, water, baking powder, paprika, salt, garlic powder, black pepper; stir to combine;
4. Dredge each shrimp into the batter and the Panko/coconut mix; freeze for 10-15 mins to prevent them from burning;
5. In the meantime time prepare the sauce but whisking together mayonnaise, sweet chili sauce, sriracha, garlic, lime juice + zest, salt and black pepper;
6. Deep fry shrimp at around 350 F for a minute or two per side until golden;
7. Serve with chopped scallions and cilantro; dip in and enjoy!