Looking for an irresistible appetizer to spice up your holiday menu? This Coconut Shrimp with Bang Bang Sauce is your answer! Golden, crunchy, and bursting with tropical flavors, it’s quick and easy to prepare, guaranteeing to impress everyone at the table!
Ingredients:
- 1 lb black tiger shrimp (8-12 per lb, deveined)
- ½ cup unsweetened coconut flakes
- ½ cup Panko breadcrumbs
- 2 tbsp scallions, chopped
- 2 tbsp cilantro, chopped
- Lime wedges
- Flaky sea salt
- Oil for frying
For the Batter:
- 1 egg
- ¼ cup flour
- ½ tsp baking powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- ½ tsp salt
- ¼ cup water
- Black pepper to taste
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ⅓ cup sweet chili sauce
- 1 tbsp sriracha
- 1 garlic clove, crushed
- 1 tbsp lime juice
- Lime zest
Instructions:
- Rinse the shrimp under cold water, pat dry thoroughly, and butterfly them.
- Combine coconut flakes and Panko breadcrumbs in a bowl and set aside.
- In another bowl, beat the egg, then add flour, water, baking powder, garlic powder, paprika, salt, and black pepper. Mix well until smooth.
- Dip each shrimp into the batter, then immediately coat them with the coconut and Panko mixture. Freeze for 10-15 minutes—this helps prevent burning when frying.
- While the shrimp chills, prepare the Bang Bang sauce. In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, crushed garlic, lime juice, lime zest, salt, and black pepper together until creamy and well combined.
- Heat frying oil to approximately 350°F. Deep fry shrimp for about 1-2 minutes per side, until golden brown.
- Garnish the shrimp with chopped scallions, cilantro, and a sprinkle of flaky sea salt. Serve hot with lime wedges and your delicious Bang Bang sauce.
Enjoy your crispy, delicious Coconut Shrimp with friends and family!
