Author:
Firecracker Coconut Shrimp with a bangin' Bang Bang Sauce to boot. Perfect on a taco with coleslaw, on top of a south western crisp salad or simply on its own as an appetizer.
Ingredients
10 raw shrimp, shelled and deveined
1 cup coconut flakes
1/2 cup panko
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2-3 tbsp Maritime Madness Louisiana Cajun BBQ Rub
2 whole eggs
1/4 cup mayo
3 tbsp sweet chili sauce
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3 tbsp Maritime Madness Garlic Goodness Hot Sauce
Shrimp
Sauce
Directions
In a pot with oil or deep fryer, preheat oil to 350°F or 175°C.
Coat raw shrimp in egg and then fully coat in your coconut mixture.
Drop all your shrimp into the hot oil and cook for approx 2-3 minutes. Until the tails are red and the coating is golden brown.
Assemble your sauce by combining all the ingredients.
Serve up the shrimp and enjoy.
