Crispy Key West Pink Shrimp Recipe
Recipe information
Make Crispy Key West Pink Shrimp in just 30m. coconut aioli, sweet chili sauce, wakame seaweed
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Ingredients
Shrimp and Dipping Sauces
Preparation and Cooking
1. Prepare the Shrimp
Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and black pepper.
2. Set Up Breading Stations
In one bowl, place the all-purpose flour. In a second bowl, beat the egg. In a third bowl, combine the cornstarch and panko breadcrumbs.
3. Bread the Shrimp
Dredge each shrimp in the flour, then dip in the beaten egg, and finally coat with the panko mixture. Make sure each shrimp is evenly coated.
4. Fry the Shrimp
In a large pot or deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
5. Make Coconut Aioli
In a small bowl, combine mayonnaise, coconut milk, lime juice, and a pinch of salt. Mix until well combined.
6. Prepare Wakame Seaweed
Rehydrate the wakame seaweed in warm water for about 10 minutes, then drain and chop into smaller pieces.
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