Coconut Shrimp with Bang Bang Sauce
Coconut Shrimp with Bang Bang Sauce
Ingredients
For the Coconut Shrimp
- 1 pound black tiger shrimp, de-veined, rinsed, patted dry, and butterflied
- 1/2 cup unsweetened coconut flakes
- 1/2 cup Panko breadcrumbs
- as needed frying oil
For the Batter
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 cup water
- as needed black pepper
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- as needed lime zest
- as needed salt
- as needed black pepper
For Garnish
- 2 tablespoons scallions, chopped
- 2 tablespoons cilantro, chopped
- as needed lime, cut into chunks or wedges
- as needed flaky sea salt
Instructions
- 1
Rinse the black tiger shrimp and pat them thoroughly dry with paper towels. Butterfly each shrimp by making a cut along the back and opening them flat.
⏱️ 5 min
- 2
In a shallow bowl, combine the 1/2 cup unsweetened coconut flakes and 1/2 cup Panko breadcrumbs. Mix well and set aside.
⏱️ 2 min
- 3
In a separate bowl, beat the 1 egg. Add the 1/4 cup all-purpose flour, 1/4 cup water, 1/2 teaspoon baking powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt, and black pepper to taste. Whisk all ingredients until a smooth batter forms.
⏱️ 3 min
- 4
Dredge each butterflied shrimp first into the prepared batter, ensuring it's fully coated. Then, transfer the battered shrimp into the Panko/coconut mixture, pressing gently to ensure a good coating on all sides. Place the coated shrimp on a baking sheet. Once all shrimp are coated, freeze them for 10-15 minutes to help prevent the coating from burning during frying.
⏱️ 10 min
- 5
While the shrimp are freezing, prepare the Bang Bang sauce. In a bowl, combine the 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1 tablespoon sriracha, 1 crushed garlic clove, 1 tablespoon lime juice, and lime zest to taste. Add salt and black pepper to taste. Whisk all ingredients together until the sauce is smooth and well combined.
⏱️ 5 min
- 6
Heat frying oil in a deep pan or pot to approximately 350°F. Carefully place the frozen, coated shrimp into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 1 to 2 minutes per side, or until golden brown and crispy. Remove the fried shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Arrange the fried coconut shrimp on a serving platter. Drizzle some of the prepared Bang Bang sauce over the top of the shrimp and serve an additional small bowl of sauce on the side for dipping. Sprinkle with the 2 tablespoons chopped scallions, 2 tablespoons chopped cilantro, and a pinch of flaky sea salt. Garnish with lime chunks or wedges. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Shrimp with Bang Bang Sauce
For the Coconut Shrimp
- 1 pound black tiger shrimp, de-veined, rinsed, patted dry, and butterflied
- 1/2 cup unsweetened coconut flakes
- 1/2 cup Panko breadcrumbs
- as needed frying oil
For the Batter
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 cup water
- as needed black pepper
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- as needed lime zest
- as needed salt
- as needed black pepper
For Garnish
- 2 tablespoons scallions, chopped
- 2 tablespoons cilantro, chopped
- as needed lime, cut into chunks or wedges
- as needed flaky sea salt
Instructions
- 1
Rinse the black tiger shrimp and pat them thoroughly dry with paper towels. Butterfly each shrimp by making a cut along the back and opening them flat.
⏱️ 5 min - 2
In a shallow bowl, combine the 1/2 cup unsweetened coconut flakes and 1/2 cup Panko breadcrumbs. Mix well and set aside.
⏱️ 2 min - 3
In a separate bowl, beat the 1 egg. Add the 1/4 cup all-purpose flour, 1/4 cup water, 1/2 teaspoon baking powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt, and black pepper to taste. Whisk all ingredients until a smooth batter forms.
⏱️ 3 min - 4
Dredge each butterflied shrimp first into the prepared batter, ensuring it's fully coated. Then, transfer the battered shrimp into the Panko/coconut mixture, pressing gently to ensure a good coating on all sides. Place the coated shrimp on a baking sheet. Once all shrimp are coated, freeze them for 10-15 minutes to help prevent the coating from burning during frying.
⏱️ 10 min - 5
While the shrimp are freezing, prepare the Bang Bang sauce. In a bowl, combine the 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1 tablespoon sriracha, 1 crushed garlic clove, 1 tablespoon lime juice, and lime zest to taste. Add salt and black pepper to taste. Whisk all ingredients together until the sauce is smooth and well combined.
⏱️ 5 min - 6
Heat frying oil in a deep pan or pot to approximately 350°F. Carefully place the frozen, coated shrimp into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 1 to 2 minutes per side, or until golden brown and crispy. Remove the fried shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Arrange the fried coconut shrimp on a serving platter. Drizzle some of the prepared Bang Bang sauce over the top of the shrimp and serve an additional small bowl of sauce on the side for dipping. Sprinkle with the 2 tablespoons chopped scallions, 2 tablespoons chopped cilantro, and a pinch of flaky sea salt. Garnish with lime chunks or wedges. Serve immediately and enjoy!
⏱️ 5 min