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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
1

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

2

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

3

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.

4

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:
5

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

To make the Chili-Garlic Mayonnaise:
6

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