Coconut Shrimp With Spicy Cilantro Dijonnaise | TasteToronto

Ingredients

• 1 pound shrimp, peeled and deveined with tails still attached (size 21-25 or larger preferred)
• 4 cups vegetable oil, for frying
• 1 cup all-purpose flour
• 1 cup dried shredded unsweetened coconut
• 1 cup panko bread crumbs
• 3 whole eggs, beaten
• 2 teaspoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Lemon wedges, to garnish (optional)
• Flaky sea salt, to taste (optional)
• 1/2 cup mayonnaise
• 1/4 cup lemon juice
• 2 tablespoons cilantro, chopped
• 1 tablespoon honey
• 1 tablespoon grainy Dijon mustard
• 2 teaspoons Sriracha
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 clove garlic, finely minced
• Fresh cracked black pepper, to taste