Fryday Coconut Shrimp with Fryday Sauce
Coconut shrimp is another dish we can't pinpoint it's origins but we know it's a popular dish in the caribbean and in south asia. In the U.S. Black people are the 2nd highest consumers of seafood. Growing up in Maryland, we have fish frys and fried shrimp was usually on the menu. The warm weather naturally makes us crave fried shrimp but this time we wanted something a bit different. Our Fryday Coconut Shrimp with Fryday sauce definitely hit the spot.
- 1/2 lb Jumbo Shrimp
- PanAfrica! Fryday Seasoning
- 2 cups Unseasoned Panko Breadcrumbs
- 1 cup Sweetened Coconut Flakes
- 1 cup All Purpose Flour
- 2 eggs scrambled
- 1 cup canola oil
- 1/2 cup mayo
- 3-4 tbsp sweet chili sauce
- 2 tbsp ketchup
- 2 tsp Sriracha
- 1/2 lime, juiced
- 1/2 tsp fryday seasoning
For the sauce:
Combine the last 6 ingredients in a bowl. Mix well and refrigerate until ready to serve.
For the shrimp:
- Clean and devein shrimp.
- Season shrimp with PanAfrica! Fryday Seasoning (or seasoning of your choice).
- In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Working one at a time, dredge shrimp in the flour, in the eggs, then in the coconut mixture, pressing to coat. Set aside or refrigerate (see note).
- Heat canola oil in a large skillet or Dutch oven over medium high heat.
- Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with Fryday Sauce or sauce of your choice. Enjoy!
**The shrimp can be refrigerated after breading for up to an hour. Remove the shrimp 15 minutes before you are ready to fry so that it's not cold when frying.