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Name: Coconut Firecracker Shrimp
Prep time: 1 h 1 min
Cook time: 30 min
Total time: 1 h 1 min
Yield: 24
Cuisine: Asian
Ingredients: 24 whole Tail-on shrimp peeled and deveined; 2 tablespoons Sriracha; 1 tablespoon Sriracha; 1 tablespoon Honey; .25 cup Mayonnaise; .5 whole Lime juiced; .5 teaspoon Salt; .25 teaspoon Black pepper; .67 cup Coconut finely shredded; 12 whole Spring roll wrappers cut in half on diagonal; 1 large Egg beaten with 1 tbsp water; 2 cups Peanut oil

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INGREDIENTS

24 whole Tail-on shrimp ; peeled and deveined
2 tablespoons Sriracha
1 tablespoon Sriracha
1 tablespoon Honey
.25 cup Mayonnaise
.5 whole Lime ; juiced
.5 teaspoon Salt
.25 teaspoon Black pepper
.67 cup Coconut ; finely shredded
12 whole Spring roll wrappers ; cut in half on diagonal
1 large Egg ; beaten with 1 tbsp water
2 cups Peanut oil

Servings

INSTRUCTIONS

Pat the shrimp dry of excess water with a paper towel. Score the underside of the shrimp lightly with a knife to straighten them out. In a bowl, combine the shrimp with 2 tablespoons Sriracha and 1 tablespoon honey. Set aside.

Combine the mayonnaise with the lime juice, cilantro, and additional tablespoon of Sriracha. Season with salt and pepper and set aside. To assemble the firecracker shrimp, dredge each shrimp in the coconut. Take each spring roll wrapper triangle and place it lengthwise on a clean work surface with the pointy side of the wrapper pointing left. Lay the coconut-coated shrimp in the lower third of the wrapper, keeping the tail of the shrimp off to the side. Roll the shrimp up halfway and fold the left side over. Continue folding, sealing with egg wash. Repeat until all the shrimp are assembled.

Heat the oil in a skillet over medium high heat until it reaches 300 degrees. Fry the shrimp until golden brown on all sides, about 2 minutes. You can use a fine mesh strainer to remove any coconut debris that falls into the oil as you fry. Serve immediately with the aioli on the side!

NOTES

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Coconut Firecracker Shrimp

24 whole Tail-on shrimp peeled and deveined
2 tablespoons Sriracha
1 tablespoon Sriracha
1 tablespoon Honey
.25 cup Mayonnaise
.5 whole Lime juiced
.5 teaspoon Salt
.25 teaspoon Black pepper
.67 cup Coconut finely shredded
12 whole Spring roll wrappers cut in half on diagonal
1 large Egg beaten with 1 tbsp water
2 cups Peanut oil

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 24 Servings

Calories: 181
Calories from Fat: 178 (98%)

Amt Per Serving		% DV

	Total Fat 19.8g	26 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 5.8g
Cholesterol 9.7mg		3 %
Sodium 23.8mg		1 %
Potassium 24.3mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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