Spicy Sriracha Coconut Shrimp is not for the faint of heart. Last week I bought McCormick’s Sriracha Seasoning at the grocery store and I’ve been waiting to make something worthy.
This is totally not an ad, I just love Sriracha and I couldn’t live without this seasoning. Let me tell you, this recipe lives up to it’s name, this seasoning adds the perfect amount of heat to the sweetness of the coconut shrimp. Sometimes I think coconut shrimp can be a little cloyingly sweet. Enter Sriracha.
This is the perfect football food, you get the heat, the sweet, the crunch, this little appetizer has it all. If you can’t find the Sriracha seasoning then I suggest serving with the Sriracha Aioli and maybe give the shrimp a little Sriracha drizzle once they’re fried.
Making Sriracha Aioli at home is super simple, all it takes is a 1/4 cup mayonnaise, 1-2 tablespoons {depending on your heat tolerance} Sriracha, and 1/2 of a lemon juiced. I promise it’s better and faster than paying $6 a bottle for it at the grocery store. I always think things like that is such a rip off when you can make it for less at home.
The key to frying perfectly crispy golden brown shrimp or anything for that matter is a frying/candy thermometer. You always want to keep an eye on oil, it’s unpredictable and can go from ZERO to THE HEAT OF A THOUSAND SUNS in seconds. So a thermometer can help you gauge that. If oil ever gets too hot, I turn off the heat immediately and add a little more oil to cool it off.
Serve these spicy beauties with a squeeze of lemon and homemade Sriracha Aioli.
Spicy Sriracha Coconut Shrimp
Always use a frying/candy thermometer when frying. Keep a close eye on hot oil and adjust your heat accordingly. For an easy Sriracha Aioli mix 2 tablespoons Sriracha, 1/4 cup Mayonnaise and 1/2 of a lemon, juiced.
Ingredients
- 1 pound Large Shrimp, peeled and deveined
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 cup Panko
- 1 cup Shredded Coconut
- 2 whole Eggs, whisked
- 1 cup Flour
- 1 tablespoons McCormick Sriracha Seasoning, plus extra for sprinkling
- 2 cups Canola Oil, for frying
- Lemon Wedges, for serving
- Green Onions, chopped for garnish
Directions
- Step 1 Season shrimp with kosher salt and ground black pepper.
- Step 2 In a shallow dish add panko and shredded coconut, mix together. In a separate dish add eggs and whisk together. In a resealable plastic bag add flour and sriracha seasoning, seal and shake together.
- Step 3 Add shrimp to the plastic bag, seal, and shake to coat the shrimp evenly. Remove and shake excess flour off shrimp, dip in egg wash, and dredge in panko/coconut mixture.
- Step 4 Heat oil in a large heavy bottomed cast iron to 325 degrees F.
- Step 5 Working in batches, fry shrimp until golden brown, about 2-3 minutes. Remove shrimp to a paper towel lined sheet pan. Sprinkle with extra sriracha seasoning. Repeat until all shrimp are fried.
- Step 6 Serve immediately garnished with chopped green onions, lemon wedges and homemade sriracha aioli, recipe above. Enjoy!
Savor and Enjoy!
