I love coconut shrimp and this sandwich is the perfect bite of a little sweet and a little spicy. If you don’t want to make a sandwich, the shrimp are great with the habanero mango sauce on the side.
Coconut Shrimp Rolls with Spicy Slaw
- 16 large shrimp shelled, deveined and butterflied
- canola or vegetable oil for frying
- 4 rolls (I’m using Wild Flour Bakery Challah hot dog rolls)
- 3/4 cup coconut milk
- 1/4 cup flour
- 2 tbs powdered sugar
- 1/2 cup panko
- 1/2 cup unsweetened coconut flakes
- 1/2 tsp season salt
In two separate bowls, combine wet dredge and dry dredge ingredients. Sprinkle shrimp with salt and pepper and coat in flour. Dredge shrimp in wet ingredients, gently shaking shrimp to remove excess then coat shrimp in panko/coconut mixture. Heat 1 inch of oil in a pan to about 350 or use a deep fryer. Cook shrimp for 2- 3 minutes turning to make sure all sides are golden brown. Drain on paper towel.
- 1 cup shredded cabbage
- 1/2 cup thinly sliced red onion
- 1/2 cup shredded carrot
- 1/4 cup mango habanero sauce
Combine all ingredients and chill until sandwiches are assembled.
Mango Habanero Sauce
- 1/2 cup mango puree from fresh or frozen mango
- 1 garlic clove
- 1-2 habanero peppers
- 1/2 cup mayo
- 1 tbs lime juice
- 1 tsp sugar
- 1/2 tsp salt
Add all ingredients to a blender or bullet. Start with 1/2 the habanero pepper and taste before adding more. Blend until smooth. You will not use all the sauce for the slaw, but it can be used as a sauce or dip for fries, sandwiches etc.
To assemble sandwiches, toast rolls, add slaw and four coconut shrimp per sandwich.