Cooking with Intention/Chef D.D.Turney

Love....it's as simple as that

Bon Appetit’
Crunchy Coconut-Sesame Shrimp With Spicy Lime Mayo

Bon Appetit
BY ASHA LOUPY

This platter of golden and crispy shrimp delivers joy and deliciousness whether you’re hosting a fête for friends or just looking for a weeknight dinner with a little extra oomph. It features big, succulent shrimp coated in a mixture of unsweetened shredded coconut, ( note: sweet coconut is fine but try and use the finely shredded type) panko, sesame seeds, and just a touch of sugar, which enhances the natural tropical sweetness of the coconut without overwhelming the delicate flavor of the shrimp.

And what’s anything fried without a dipping sauce? Here, it’s a bright, zippy number featuring Greek yogurt, a little mayonnaise, sambal oelek ; (sambal oelek is a red pepper sauce you can substitute sriracha , tobasco, )
(hello, saucy red chile heat!), garlic, lime, and a drizzle of toasted sesame oil. Make sure to round out your platter with some fresh, crunchy vegetables, like chunky pieces of cabbage, sugar snap peas, and/or cucumber spears. —Asha Loupy

I'll add : some of the reviews on this were saying the sauce is a bit strong and can over power the delicate sweetness the shrimp offers, that reviewer said they will use the Sweet chili sauce .

Ingredients
4 servings

SPICY LIME MAYO

¾cup plain whole-milk Greek yogurt

¼cup mayonnaise

2Tbsp. (or more) sambal oelek

2tsp. finely grated lime zest

1Tbsp. plus 1½ tsp. fresh lime juice

½tsp. toasted sesame oil

½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; plus more (optional)

1garlic clove, finely grated

SHRIMP AND ASSEMBLY

1½lb. large shrimp (16–20), peeled, deveined, patted dry

2tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

½cup all-purpose flour

2large eggs

1cup unsweetened shredded coconut

½cup panko

⅓cup white and/or black sesame seeds

1Tbsp. granulated sugar

Vegetable oil (for frying; about 1¼ cups)

Cabbage wedges, sugar snap peas, cucumber spears, and/or other crunchy vegetables (for serving)

Preparation

Step 1

SPICY LIME MAYO

Whisk ¾ cup plain whole-milk Greek yogurt, ¼ cup mayonnaise, 2 Tbsp. sambal oelek, ½ tsp. toasted sesame oil, 2 tsp. finely grated lime zest, 1 Tbsp. plus 1½ tsp. fresh lime juice, ½ tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 garlic clove, finely grated, in a small bowl to combine. Taste and add more sambal oelek and/or season with more salt if needed. Cover spicy lime mayo and chill until ready to serve.

Step 2

SHRIMP AND ASSEMBLY

Arrange 1½ lb. large shrimp (16–20), peeled, deveined, patted dry, on a rimmed baking sheet and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Mix 1 cup unsweetened shredded coconut, ½ cup panko, ⅓ cup white and/or black sesame seeds, 1 Tbsp. granulated sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a third shallow bowl.

Step 3
Working with a couple shrimp at a time, dredge in flour, shaking off any excess, then dip into egg, letting excess drip back into bowl, and dredge in coconut mixture, pressing gently on both sides to adhere and evenly coat. Transfer breaded shrimp back to baking sheet as you go. Chill 10 minutes (this will help the breading stick to the shrimp).

Step 4
Pour vegetable oil (about 1¼ cups) in a large skillet to come ¼" up sides and heat over medium-high. Working in 2 batches, cook shrimp until crisp and golden, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.

Step 5
To serve, divide spicy lime mayo among plates or shallow bowls, spreading it on 1 side and mound shrimp on top. Pile some cabbage wedges, sugar snap peas, cucumber spears, and/or other crunchy vegetables on other side. (Alternatively, you can serve family-style on a large platter.)