Coconut Shrimp with Bang Bang Sauce

Ingredients

• 11 lb black tiger shrimp(454g)
• 20.5 cup unsweetened coconut flakes(40g)
• 30.5 cup Panko breadcrumbs(30g)
• 42 tablespoon scallions(12g)
• 52 tablespoon cilantro(6g)
• 61 lime chunks(30g)
• 71 teaspoon flaky sea salt(5g)
• 82 cup frying oil(450g)
• 91 egg(50g)
• 100.25 cup flour(30g)
• 110.5 teaspoon baking powder(2g)
• 120.25 teaspoon garlic powder(1g)
• 130.25 teaspoon paprika(1g)
• 140.5 teaspoon salt(3g)
• 150.25 cup water(60g)
• 160.25 teaspoon black pepper(1g)
• 170.5 cup mayonnaise(120g)
• 180.33 cup sweet chili sauce(80g)
• 191 tablespoon sriracha(15g)
• 201 garlic clove(4g)
• 211 tablespoon lime juice(15g)
• 221 teaspoon lime zest(2g)

Instructions

1. 1Rinse, pat dry, and butterfly the shrimp.
2. 2Mix coconut flakes and Panko breadcrumbs in a bowl and set aside.
3. 3To make the batter, beat the egg and add flour, water, baking powder, paprika, salt, garlic powder, and black pepper. Stir to combine.
4. 4Dredge each shrimp into the batter, then coat with the Panko/coconut mixture.
5. 5Place coated shrimp on a tray and freeze for 10-15 minutes to prevent burning during frying.
6. 6Meanwhile, prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, crushed garlic, lime juice, lime zest, salt, and black pepper.
7. 7Heat frying oil in a deep pan to 350°F (175°C).
8. 8Deep fry shrimp in batches for 1-2 minutes per side until golden brown.
9. 9Drain shrimp on paper towels.
10. 10Serve shrimp with chopped scallions, cilantro, lime chunks, and flaky sea salt. Serve Bang Bang sauce on the side for dipping.