A crispy coconut-panko coating with a sweet and spicy chili mayo. Lets just say if you love coconut shrimp this recipe is for you.
Ingredients for burger patties:
1 pound shrimp, peeled and deveined
1/2 teaspoon lime zest
1 teaspoon lime juice
1 tablespoon cilantro
2 tablespoon scallions
1/2 teaspoon grated ginger
2 teaspoon garlic minced
1 egg white
4 toasted brioche buns
Butterhead lettuce
Ingredients for breading:
1/4 teaspoon white pepper
1 teaspoon salt plus 1/2 teaspoon for flour dredge
1/2 cup flour
1/2 cup panko
1/3 cup shredded coconuts
2 eggs, beaten
Ingredients for chili mayo:
1 teaspoon lime juice
1/2 cup mayo
1 tablespoon sweet chili sauce
1 teaspoon sriracha
Directions for chili mayo:
Whisk all ingredients together in a small bowl.
Directions for burger:
Mince half of the shrimp transfer to bowl. Roughly chop the rest of the shrimp add to bowl. Next add lime zest and juice, cilantro, scallions, garlic, ginger, egg white, salt and pepper. Mix ingredients well. Form shrimp mixture into four even patties. Cover patties and refrigerate for 30 minutes.
Now we’ll start on the breading station. In a small bowl combine salt and flour. In different small bowl combine panko breadcrumbs and coconut. In a third bowl add beaten eggs.
First lightly dredge shrimp patties into flour. Next dip patties into eggs, then dredge in panko. Using both hands to pack panko breadcrumbs onto shrimp patties. Transfer to plate.
In a skillet heat 2 inches of canola oil over medium high heat. Working in batches fry shrimp burgers until brown. About 4 minutes on each side. Place patties on a plate lined with paper towel.
Spoon a generous about of chili Mayo onto brioche buns. Top shrimp burgers with lettuce.
