Crispy Coconut Shrimp with Sweet Chili Mayo | Cruise Scoop

Ingredients

• 1/2 cup (120 ml) Asian Duck Sauce
• 1 cup (240 ml) water
• 1 tablespoon (15 ml) salt
• 1½ pounds (680 grams) extra-large shrimp
• 1⅓ cups (160 grams) all-purpose flour, divided
• 2 cups (214 grams) sweetened shredded coconut
• 1 cup (80 grams) panko bread crumbs
• Salt and pepper
• 1½ teaspoons (7 ml) baking powder
• ¼ teaspoon (1 ml) five spice powder
• ¾ cup (180 ml) light lager beer
• 1 large egg
• 3 quarts (2.8 liters) peanut or vegetable oil for frying
• 1 cup (240 ml) mayonnaise
• 1/4 cup (60 ml) Thai Sweet Red Chili Sauce
• 1 garlic clove, finely grated (microplane)
• 1 teaspoon (5 ml) lemon zest