Crispy Coconut Shrimp (Print Version)

# Ingredients:

→ For the batter

01 - 2 large eggs
02 - ½ cup rice flour
03 - ½ cup water
04 - 1 tsp baking powder
05 - 1 tsp fresh lime zest, from 1 medium lime
06 - ½ tsp sweet paprika
07 - ½ tsp garlic powder
08 - ½ tsp Kosher salt
09 - ¼ tsp freshly ground black pepper

→ For the shrimp

10 - 1½ lbs extra large or jumbo shrimp, peeled and deveined
11 - 1½ cups unsweetened shredded coconut flakes
12 - 1 cup panko breadcrumbs
13 - 3-4 cups neutral oil, for frying

→ For the sauce

14 - ½ cup Kewpie mayo
15 - 2 Tbsp Thai sweet chili sauce
16 - 1 Tbsp Sriracha
17 - 1-2 tsp fresh lime juice, to taste
18 - 1 clove garlic, grated

→ For garnish

19 - Flaky sea salt
20 - Scallions, chopped
21 - Cilantro, fresh
22 - Lime wedges from 1-2 limes

# Instructions:

01 - In a large bowl, combine eggs, rice flour, water, baking powder, lime zest, paprika, garlic powder, Kosher salt, and black pepper. Whisk until fully incorporated.
02 - In a separate bowl, mix together unsweetened shredded coconut and panko breadcrumbs until evenly distributed.
03 - Pat the shrimp dry with paper towels. Hold each shrimp by its tail, dip into the batter allowing excess to drip off, then coat thoroughly in the coconut-panko mixture. Place on a plate or wire rack. Repeat with all shrimp.
04 - Transfer the breaded shrimp to the freezer for at least 20 minutes. This critical step prevents overcooking when frying.
05 - In a bowl, combine Kewpie mayo, Thai sweet chili sauce, Sriracha, lime juice, and grated garlic. Stir well, taste, and adjust with additional lime juice or a pinch of salt if needed.
06 - Pour neutral oil into a skillet or pan to a depth of 1-2 inches. Heat over medium-high until the oil reaches 350°F (175°C).
07 - Working in small batches, carefully place shrimp in the hot oil and cook until golden brown and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined wire rack and immediately season with flaky sea salt.
08 - Arrange hot shrimp on a serving platter with sweet chili sauce on the side. Garnish with chopped scallions, fresh cilantro, and lime wedges for squeezing.

# Notes:

01 - Nutrition information is estimated as not all cooking oil is absorbed during frying.
02 - For gluten-free version, substitute regular panko with gluten-free panko breadcrumbs.
03 - Remove tails before breading if using shrimp in sandwiches or tacos.
04 - Adjust cooking time according to shrimp size - smaller shrimp will cook faster.
05 - Air fryer alternative: Preheat to 190°C (375°F), spray basket with cooking spray, arrange shrimp in single layer, spray shrimp with cooking spray, cook for 5 minutes turning halfway through.
06 - Make-ahead: Breaded shrimp can be refrigerated for up to 24 hours before cooking.
07 - Leftover cooked shrimp can be refrigerated for up to 3 days. Reheat in a pan with oil or in 190°C (375°F) oven until warm.
08 - Uncooked breaded shrimp can be frozen for up to 2 months. Freeze on baking sheet first, then transfer to freezer bag. Fry directly from frozen, adding 1-2 minutes to cooking time.

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