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
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