Coconut Shrimp* Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbsp fresh lime juice. Let rest 5 minutes while preparing coatings.

Make dredging stations

Place the flour in a shallow dish. In a second shallow bowl, whisk the egg with 2 tbsp milk until combined. In a third shallow bowl, combine panko breadcrumbs, shredded coconut and finely chopped toasted macadamia nuts; toss to mix evenly.

Coat shrimp

Working in batches, lightly dredge each shrimp in flour, shaking off excess. Dip into the egg mixture, then press into the panko-coconut-macadamia mixture to coat thoroughly. Place on a wire rack while heating oil.

Fry shrimp

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or a bubble test shows steady bubbling). Fry shrimp in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 120–135°F). Avoid overcrowding. Transfer cooked shrimp to a paper towel-lined plate and keep warm in a low oven (200°F) if needed.

If using dried hibiscus petals: steep 1 tbsp petals in 2 tbsp just-boiled water for 5 minutes, strain and reserve about 1 tsp of strong hibiscus concentrate; discard solids. If using hibiscus tea concentrate, use 1 tsp. In a small bowl, beat softened cream cheese with the hibiscus concentrate, 1 tsp honey, 1/2 tsp lime zest and 1/8 tsp salt until smooth. If mixture is too thick for spreading on soy paper, thin with up to 1/2 tsp lime juice or a drop of water. Chill until ready to assemble.

Combine diced mango (3/4 cup), diced cucumber (1/2 cup), 2 tbsp finely minced red onion, 1 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/4 tsp salt and 1/8 tsp chili flakes (optional) in a small bowl. Toss gently and taste; adjust salt or lime as needed. Refrigerate briefly to meld flavors.

Warm soy paper sheets briefly by covering with a damp towel for 5–10 seconds to make them pliable. Place one sheet on a clean work surface.

Spread about 1 tbsp hibiscus cream cheese in the center of the soy paper, leaving a 1/2-inch border. Place a few microgreens or small lettuce leaves on the cream cheese (about 1–2 tsp). Arrange two fried coconut-macadamia shrimp lengthwise on top.

Top the shrimp with about 1.5 tbsp mango-cucumber salsa. Fold the bottom edge of the soy paper up over the filling, then fold the sides in and roll tightly to form a neat wrap. Repeat with remaining sheets and ingredients (yields about 8 small wraps, 2 shrimp each).

Using a sharp, dampened knife, slice each roll in half on the diagonal for two pieces (optional). Serve immediately with lime wedges on the side.