Crunchy Coconut-Sesame Shrimp with Spicy Lime Mayo
FOOD FRIDAYS: Crunchy Coconut-Sesame Shrimp with Spicy Lime Mayo
Looking for a way to spice up your weeknight dinners? Try this tropical shrimp dish!
The sweetness from the coconut is perfectly balanced with the heat of the dipping sauce, and with a satisfying crunch, this recipe is sure to be a crowd-pleaser.
Perfect as an appetizer or serve it alongside a cucumber salad and other crunchy vegetables for a complete meal!
SPICY LIME MAYO
¾ cup plain whole-milk Greek yogurt
¼ cup mayonnaise
2 Tbsp. (or more) sambal oelek
2 tsp. finely grated lime zest
1 Tbsp. plus 1½ tsp. fresh lime juice
½ tsp. toasted sesame oil
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; plus more (optional)
1 garlic clove, finely grated
SHRIMP AND ASSEMBLY
1½lb. large shrimp (16–20), peeled, deveined, patted dry
For the spicy lime mayo:
Whisk ¾ cup plain whole-milk Greek yogurt, ¼ cup mayonnaise, 2 Tbsp. sambal oelek, ½ tsp. toasted sesame oil, 2 tsp. finely grated lime zest, 1 Tbsp. plus 1½ tsp. fresh lime juice, ½ tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 garlic clove, finely grated, in a small bowl, to combine. Taste and add more sambal oelek and/or season with more salt if needed. Cover spicy lime mayo and chill until ready to serve.
For the shrimp and assembly:
Arrange 1½ lb. large shrimp (16–20), peeled, deveined, patted dry, on a rimmed baking sheet and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Place ½ cup of all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Mix 1 cup unsweetened shredded coconut, ½ cup panko, ⅓ cup white and/or black sesame seeds, 1 Tbsp. granulated sugar, and the remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a third shallow bowl.
Working with a couple of shrimp at a time, dredge in flour, shaking off any excess, then dip into egg, letting excess drip back into the bowl, and dredge in coconut mixture, pressing gently on both sides to adhere and evenly coat. Transfer breaded shrimp back to the baking sheet as you go. Chill for 10 minutes (this will help the breading stick to the shrimp).
Pour vegetable oil (about 1¼ cups) into a large skillet to come ¼” up the sides and heat over medium-high. Working in 2 batches, cook shrimp until crisp and golden, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
To serve, divide spicy lime mayo among plates or shallow bowls, spreading it on 1 side and mound shrimp on top. Pile some cabbage wedges, sugar snap peas, cucumber spears, and/or other crunchy vegetables on the other side. (Alternatively, you can serve family-style on a large platter.)