Jumbo Black Tiger Coconut Shrimp with Bang Bang Sauce
Serves 1
Directions
- 1Rinse, pat dry and butterfly shrimp
- 2Make a quick batter with ingredients from the caption below
- 3Dredge each shrimp into the batter and then the panko coconut mixture and freezing for 10 minutes to prevent from burning
- 4To make the sauce mix mayonnaise with sweet chili sriracha garlic, lime zest, lime juice and black pepper
- 5Cook the shrimp in batches
- 6Drizzle some of the sauce on top, add some on the side, sprinkle green onions, cilantro, flaky sea salt and enjoy
Ingredients
- 1 lbs black tiger shrimp
- 0.5 cup unsweetened coconut flakes
- 0.5 cup Panko breadcrumbs
- 2 tbs scallions
- 2 tbs cilantro
- lime chunks
- flaky sea salt
- frying oil
- 1 egg
- 0.25 cup flour
- 0.5 tsp baking powder
- 0.25 tsp garlic powder
- 0.25 tsp paprika
- 0.5 tsp salt
- 0.25 cup water
- black pepper
- 0.5 cup mayonnaise
- 0.33 cup sweet chili sauce
- 1 tbs sriracha
- 1 garlic clove
- 1 tbs lime juice
- lime zest
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