Crispy Bang Bang Coconut Shrimp with Spicy Glaze Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Butterfly the shrimp by carefully slicing along the back and removing the dark vein. Pat the shrimp dry with paper towels to ensure the cornstarch adheres properly.

Prepare your dredging station with three separate bowls: one for the cornstarch, one for the lightly whisked egg whites, and one for the coconut-panko mixture. Have a wire cooling rack set over a baking sheet ready for the fried shrimp.

Instructions

Dredging and Coating

1. 1Prepare the Shrimp
   Butterfly the jumbo shrimp by slicing along the back to remove the vein, leaving the tail attached. Dredge each shrimp lightly in the cornstarch, shaking off any excess. Next, dip each piece into the whisked egg whites, ensuring a complete coating. Finally, press the shrimp firmly into the shredded coconut and panko mixture, making sure the breading adheres to all sides of the shellfish.
   Look for The shrimp should be evenly coated with the coconut-panko mixture on all surfaces.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep one hand for wet ingredients and one for dry to prevent messy buildup on fingers.

The shrimp should be completely coated in a thin layer of cornstarch, a sticky egg wash, and a generous, even layer of the coconut-panko mixture. Ensure there are no bald spots on the shrimp, as this will lead to uneven cooking and potential burning. The breading should feel firm and dry to the touch before entering the hot oil.

Sauce Preparation

2. 2Whisk the Sauce
   In a medium mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk these ingredients together until the mixture is smooth, creamy, and uniform in color. Set this sauce aside in a cool place until the shrimp are ready to be served or drizzled.
   Look for The sauce should be glossy and orange with a consistent texture.
   Tip Adjust the heat by adding more sriracha if a spicier profile is preferred.

The Bang Bang sauce should be smooth, creamy, and have a vibrant, glossy appearance. It should be thick enough to coat the back of a spoon. Before moving to the frying stage, ensure the sauce is fully combined and that there are no streaks of mayonnaise or chili sauce remaining. Keep the sauce in a cool, dry place until ready for use.

Frying and Finishing

3. 3Fry and Serve
   Heat the coconut oil in a deep fryer or heavy pot to 365°F (185°C). Carefully lower the shrimp into the hot oil in small batches to avoid crowding. Fry for exactly 3 minutes or until the coconut shreds are golden-amber and crisp. The internal temperature of the shellfish must reach 145°F (63°C). Remove the shrimp, drain on a wire rack, and immediately drizzle with the prepared Bang Bang sauce and garnish with sliced scallions.
   Look for The coconut coating should be a rich, deep golden-amber color with a loud crunch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use a thermometer to ensure the oil maintains a steady 365°F for the best texture.

The shrimp must emerge from the oil with a uniform, golden-amber crust. Listen for a distinct, loud crunch when moving the shrimp from the oil to the wire rack.

The final step of drizzling the sauce should be done just before serving to preserve the texture of the breading. Garnish with fresh scallions to add a bright, aromatic finish.

Common mistakes

A common mistake is overcrowding the pot, which causes the oil temperature to drop rapidly and results in a soggy, greasy crust. Always fry in small batches to maintain a steady temperature.

Another error is failing to dry the shrimp; excess moisture prevents the cornstarch from sticking, causing the breading to slide off during frying. Finally, do not leave the shrimp in the oil for longer than 3 minutes, as they will quickly become rubbery.

How to tell it’s done

The shrimp are perfectly done when the coating is a deep golden-amber color and the internal temperature of the shellfish reaches 145°F (63°C). The shrimp should look opaque and firm, with the tail curling slightly.

If the coating browns too quickly before the shrimp are cooked, lower the heat slightly and continue to fry until the internal temperature is achieved. Drain on a wire rack to maintain the crunch.

• Shellfish: 145°F (63°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part