Crispy Key West Pink Shrimp Recipe

Preparation and Cooking

1. 1

   Prepare the Shrimp

   Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and black pepper.

2. 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. 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. 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. 5

   Make Coconut Aioli

   In a small bowl, combine mayonnaise, coconut milk, lime juice, and a pinch of salt. Mix until well combined.

6. 6

   Prepare Wakame Seaweed

   Rehydrate the wakame seaweed in warm water for about 10 minutes, then drain and chop into smaller pieces.

7. 7

   Serve

   Arrange the crispy shrimp on a platter with bowls of coconut aioli and sweet chili sauce. Garnish with wakame seaweed.