How to make coconut Shrimp with Aioli sauce

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a similar texture with less sugar.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs are healthier while regular breadcrumbs are more economical.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tilapia

Chicken breast is a leaner option, while tilapia is often more affordable.

Wash and devein the shrimp, then butterfly them by slicing them open.

Season the shrimp with paprika, complete seasoning, garlic powder, onion powder, black pepper, old bay, and a little oil; massage the seasoning into the shrimp.

Set the seasoned shrimp aside.

In a bowl, season the flour with salt and paprika.

In another bowl, whisk the egg with complete seasoning, black pepper, garlic powder, and onion powder, then add water to achieve a thick gravy consistency.

Dip each shrimp in the seasoned flour, then in the egg mixture, and finally coat with unsweetened coconut flakes, pressing gently to adhere.

Heat vegetable oil in a pot until hot, then fry the shrimp in batches for 3-5 minutes until golden brown.

Prepare the aioli sauce by mixing 6 tablespoons of mayonnaise, 1 scotch bonnet pepper, 1.5 teaspoons of sugar, 1/4 teaspoon of garlic, 1 teaspoon plus 1/4 teaspoon of onion powder, 1/14 tablespoon of honey mustard, 1 teaspoon of salt, and 2 tablespoons of ketchup; blend until smooth.

Serve the coconut shrimp hot with the aioli sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens