Coconut Shrimp With Spicy Cilantro Dijonnaise 6 Steps
Prepare the sauce: combine the mayonnaise, lemon juice, chopped cilantro, honey, grainy Dijon mustard, sriracha, cayenne pepper, kosher salt, minced garlic and cracked black pepper -- mix until even. Store in the fridge until ready to serve.
In a mixing bowl, combine the shrimp with the olive oil, garlic powder and paprika, mix well.
Set up the breading station: mix all-purpose flour with the kosher salt and fresh cracked black pepper in one bowl. In the second bowl, add the beaten eggs and in the third bowl, mix the dried shredded coconut and panko bread crumbs.
Begin breading the shrimp: holding each shrimp by the tail, dredge first in the flour mixture and shake off any excess, then dip in the beaten eggs and then the coconut panko mix. Press the coconut panko bread crumbs into the shrimp to make sure it adheres. Repeat this process until all shrimp have been breaded.
Heat the vegetable oil in a heavy-bottomed pot on medium-high heat until it reaches 350℉ and begin frying the shrimp, 7-8 pcs at a time, to not overcrowd the pot. Cook each shrimp for 2-3 minutes until golden brown and cooked through. Remove from the oil onto a paper towel-lined plate and season lightly with flaky sea salt.
Transfer to a serving platter, top with additional chopped cilantro, lemon wedges and spicy cilantro Dijonnaise dipping sauce.