Crispy Coconut Shrimp And Spicy Mayo Sandwich Recipes

COCONUT SHRIMP WITH SPICY MAYO

Steps:

• Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
• Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
• Combine the mayonnaise, sriracha and lemon juice in a small bowl.

CRISPY COCONUT SHRIMP AND SPICY MAYO SANDWICH

Steps:

• Sprinkle shrimp with salt and pepper. Add egg whites to a shallow bowl. In second shallow bowl, combine coconut and breadcrumbs. Dip each shrimp in egg white, letting excess drip off. Dredge in coconut mixture, letting excess drip off. Set on plate. In large, nonstick skillet, heat oil over medium heat. Cook shrimp, turning once, until breadcrumbs are golden and shrimp are pink inside, about 2 minutes per side. Set aside. Meanwhile, in small bowl, combine mayonnaise and sriracha; set aside. In separate small bowl, combine Brussels sprouts, olive oil and lemon juice. Spread mayonnaise mixture over one side of each piece of bread. Arrange Brussels sprouts mixture over top of two of pieces of bread. Top each with 6 shrimp. Close each sandwich with remaining pieces of bread, mayonnaise side down.