This Coconut Crusted Shrimp with a Spicy Chive Aioli is the perfect twist on battered and fried shrimp. Check out the video on YouTube as Renee and Chef Jason Peru join forces to create this mouthwatering appetizer.
Servings: 4
Ingredients
Coconut Crusted Shrimp
- 1 ½ Lbs of Jumbo Shrimp shelled & deveined (tails on)
- 1 Tsp Salt
- ¾ Tsp Black Pepper
- ½ Tsp Smoked Paprika
- 1 Tsp Fresh Thyme leaves
- 1 Cup Flour
- 3 Egg whites
- ¼ Cup Milk
- 1 Cup Panko Breadcrumbs
- ½ Cup Desiccated Coconut Flakes
- 3 Cups of Vegetable Oil
Spicy Chive Aioli
- ¾ Cup Mayonnaise
- ¼ Cup Chopped Chives
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 2 Tbsp of Fresh Lemon Juice
- 1 Tsp of Pepper Sauce
- 3 Tbsp Water
Instructions
Coconut Crusted Shrimp
- Place clean and washed shrimp into a medium mixing bowl. Ensure shrimp is drained and excess water is strained out.
- Season with salt, pepper, paprika and thyme leaves. Use hands to season & rub spices all over the shrimp and set aside to marinate for 15 minutes.
- Meanwhile prepare the breading sequence for the shrimp. Place flour into a medium bowl. Secondly, place egg whites and milk into another bowl, whisk and set aside. Lastly mix the breadcrumbs and coconut flakes in a third bowl and also put aside.
- Pour oil into a medium frying pan or wok and place on medium to high heat until oil registers to a temperature of 325 degrees Fahrenheit.
- Hold shrimp by the tail and dust lightly into the flour to coat then dip into the egg white-milk mixture and finally into the breadcrumb-coconut flakes to evenly coat.
- Place shrimp into the hot oil and cook for 2 minutes until golden brown and crusty on the exterior.
- Continue by frying all the shrimp and draining on paper napkins to rest.
Spicy Chive Aioli
- To make the aioli, simply pour all the ingredients into a blender and pulverize for 30 seconds until well combined.
- Plate out the shrimp onto a platter and pour spicy chive aioli into a small bowl for dipping and serve.
Video
Tried this recipe?Let us know how it was!
Leave a Reply