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Chicharrones Coconut Shrimp with Chili Mayo

Yields1 Serving

 1 lb large shrimp, peeled and deveined with tails intact
 2 tbsp shrimp seasoning
 ¾ cup 4505 Chili & Salt Chicharrones
 3 egg whites
 ½ cup coconut flour
 ¾ cup unsweetened coconut flakes
 vegetable oil for frying
For the shrimp seasoning:
 1 tsp garlic powder
 1 tsp onion powder
 ¼ tsp cayenne pepper
 ½ tsp ancho chili powder
For the chili garlic mayo:
 ¾ cup mayonnaise
 2 tbsp chili garlic sauce

Peel and devein shrimp, leaving the tails intact. Dry shrimp thoroughly with a paper towel. Season with the shrimp seasoning. Set aside.


In the bowl of a food processor add the chicharrones. Pulse to grind the chicharrones. Combine the chicharrones with the unsweetened coconut. Set aside.


Place the egg whites, coconut flour, and unsweetened coconut in three different shallow bowls. Dip each shrimp in the egg white, almond flour, egg white again, and chicharrones/coconut mixture. Place on a parchment-lined platter for frying.


In a large dutch oven or iron skillet, heat the vegetable oil over medium-high heat to 350℉. Cook the shrimp in batches, turning once. The shrimp will only cook for approximately 1-2 minutes on each side and will turn golden brown when done.

To make the shrimp seasoning:

In a small bowl, combine all ingredients and mix well.

To make the Chili-Garlic Mayonnaise:

In a small bowl combine the chili-garlic sauce and mayonnaise. Stir to combine. Refrigerate until ready to serve.