How to Make a Coconut Shrimp with Sriracha-Mayo Sauce

• Judith Akatugba
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This crispy, sweet, and spicy shrimp will win your heart if you enjoy coconut.

What’s the best thing, then? They finish in less than 60 minutes!

First, batter the shrimp by dredging each one in seasoned flour, beaten eggs, and then a mixture of panko breadcrumbs and shredded coconut. After 30 minutes of freezing to solidify the coating, deep-fry the shrimp in vegetable oil until they turn golden brown. Finally, whisk up the sauce (only Sriracha, orange marmalade, and Thai chili sauce) and enjoy!

For your next get-together, present the Coconut Shrimp with Sriracha-Mayo Sauce on a platter or serve it for lunch or dinner along with some cool beverages.

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Ingredients:

For the Sriracha-Mayo Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 tablespoon honey
• 1 tablespoon chopped fresh cilantro

For the Shrimp

• 12 large shrimp, tails left on
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1/2 cup all-purpose flour
• 2 eggs
• 1 cup panko bread crumbs
• 1 cup shredded sweet coconut
• Oil for frying

Directions:

To make the Sriracha Mayo Sauce

1. In a small bowl, mix together the mayonnaise, sriracha, honey, and cilantro and set aside.

To make the Shrimp

1. Season the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
2. Take out 3 medium mixing bowls. In the first bowl, mix together the flour, remaining 1/2 teaspoon salt, and remaining ½ teaspoon pepper. In the second bowl, beat the eggs until combined. In the third bowl, mix together the panko and shredded coconut.
3. Spray a baking sheet with cooking spray and set aside. Line another baking sheet with paper towels.
4. Dredge each shrimp in the bowl with the seasoned flour. Dip them in the eggs, and then gently press them into the panko coconut mixture, making sure as much of the mixture as possible adheres to the shrimp. Arrange the coated shrimp in one layer on the oiled baking sheet. Refrigerate the shrimp for 30 minutes.
5. When ready to cook, in a frying pan, add enough oil to cover the bottom and set over medium-high heat until the oil is hot. Add the shrimp to the pan in batches, being careful not to overcrowd the pan, and fry until golden brown, about 2 minutes on each side. Place the cooked shrimp on the paper towel–lined baking sheet to drain.
6. Serve hot with the Sriracha-Mayo Sauce.

Judith Akatugba

Judith Akatugba

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