This is a post from back in 2018 that actually never posted to the Blog - I noticed it when I was saving drafts of my new tomato recipes
Ending shrimp week(s) with this simple recipe. It is sort-of a take-off from the Po’boy shrimp from the day before. And would work well in that sandwich as well. – Enjoy
2 lbs. of shrimp, cleaned and deveined
1 cup sheep’s milk
1 tablespoon hot sauce of choice
1 cup unbleached flour
½ cup of corn starch
1 cup Panko bread crumbs
½ cup shredded coconut
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Group 3 - the sauce
1/4 cup olive oil mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
1 teaspoon rice vinegar
Fill a saucepan with enough oil to submerge the shrimp and heat to 360 degrees
Whisk together group 3, the sauce and set aside.
Whisk together group 1 in a bowl, followed by group 2 in another bowl.
Next, dip the shrimp in the batter, then dredge in the panko/coconut mixture, repeat until done.
Working in batches, fry shrimp for about 2 to 3 minutes, transfer to a rack, repeat until done. Serve immediately, drizzling with chili sauce – Enjoy