Coco Loco Recipe
Gulf shrimp wrapped in coconut + Rubamba aioli sauce.
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Ingredients
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Shrimp Preparation
Coconut Coating
Rubamba Aioli Sauce
Frying
Method
Shrimp Preparation
- 1
Season the Shrimp
In a medium bowl, combine the peeled and deveined Gulf shrimp with salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 15-20 minutes.
Coconut Coating
- 2
Prepare the Coating Station
Set up three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with shredded coconut.
- 3
Coat the Shrimp
Take each marinated shrimp and first dredge it in the flour, shaking off excess. Then dip it in the beaten eggs, allowing any excess to drip off, and finally coat it with the shredded coconut. Ensure each shrimp is well covered.
Rubamba Aioli Sauce
- 4
Make the Aioli
In a small bowl, whisk together mayonnaise, minced garlic, Sriracha sauce, lemon juice, and salt to taste. Mix until smooth and well combined. Refrigerate until ready to serve.
Frying
- 5
Heat the Oil
In a large skillet or frying pan, heat vegetable oil over medium-high heat until hot but not smoking.
- 6
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
