Coconut Ebi Mayo Recipe

Prepare shrimp

Rinse shrimp, pat completely dry with paper towels. If desired, butterfly shrimp by cutting a shallow slit along the back and gently pressing to flatten slightly; keep tails on for presentation. Season shrimp lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging station

In three shallow bowls/plates: 1) combine flour, cornmeal (if using), 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder. 2) whisk eggs until smooth. 3) combine shredded coconut and panko in a wide shallow bowl; press together so coconut adheres to crumbs.

Coat shrimp

Working in batches of 6–8, dredge each shrimp in the flour mixture (shake off excess), dip fully into the beaten eggs, then press firmly into the coconut-panko mixture to coat evenly. Place coated shrimp on a wire rack and let rest 5 minutes so coating adheres.

Heat oil

Pour oil into a wide, deep skillet or Dutch oven to reach ~1 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of panko sizzles immediately but doesn’t burn. Maintain temperature between 330–360°F while frying.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2 to 2 1/2 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a sheet pan; drain excess oil. Sprinkle hot shrimp lightly with remaining 1/2 tsp salt. Keep warm in a 200°F (95°C) oven if multi-tasking.

In a medium bowl, whisk together mayonnaise, pineapple puree, lime juice, rice vinegar, and honey until smooth. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper, adjusting sweetness or acidity to preference. Chill in refrigerator at least 15 minutes to let flavors meld.

In a small bowl, mix Thai sweet chili sauce, rice vinegar, and lime juice until homogeneous. Taste and add sliced fresh chili or red pepper flakes for heat if desired. Stir in chopped cilantro just before serving.

Arrange microgreens or shredded cabbage on a platter as a bed. Place warm coconut shrimp on top. Spoon pineapple mayo into a small serving bowl and Thai sweet chili sauce into another bowl, or drizzle a little of each over shrimp for a composed presentation.

Garnish shrimp and sauces with toasted sesame seeds, extra cilantro, and lime wedges. Serve immediately so shrimp remain crisp.