Coconut Firecracker Shrimp
From Date Night - Hawaiian Luau on August 13, 2019
24 large tail-on shrimp, peeled and deveined
3 tbsp Sriracha, divided 2 and 1
1 tbsp honey
¼ cup mayonnaise
½ lime, juiced
1 tbsp finely chopped cilantro
⅔ cup finely shredded coconut
12 spring roll wrappers, cut in half on a diagonal
Egg wash (1 egg, beaten with 1 tbsp water)
Canola oil, for frying
Pat the shrimp dry. Score the underside of the shrimp lightly with a knife to straighten them out.
In a bowl, combine the shrimp with 2 tbsp Sriracha and 1 tbsp honey. Set aside.
Combine the mayonnaise with the lime juice, cilantro, and additional tablespoon of Sriracha. Season with salt and pepper and set aside. To assemble the firecracker shrimp, dredge each shrimp in the coconut. Take each spring roll wrapper triangle and place it lengthwise on a clean work surface with the “short point” of the wrapper pointing left. Lay the coconut-coated shrimp in the lower third of the wrapper, keeping the tail of the shrimp outside of the wrapper. Roll the wrapper up halfway and fold the left side over. Then roll the shrimp up the rest of the way. Seal with egg wash. Repeat until all the shrimp are assembled.
Heat the oil in a skillet over medium high heat until it reaches 300 degrees. Fry the shrimp until golden brown on all sides, about 2 minutes. You can use a fine mesh strainer to remove any coconut debris that falls into the oil as you fry. Serve immediately with the aioli on the side.