Best Babes Spicy Mayo Shrimp Recipes

Coconut Shrimp with Spicy Mayo image

Provided by Valerie Bertinelli

Time 30m

Yield Serves 4

Number Of Ingredients 15

3/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch kosher salt, plus additional for sprinkling
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
3/4 pound large peeled and deveined shrimp, with tails on
1 1/4 cups coconut oil
Spicy Mayo, recipe follows
Lemon wedges, for serving
1/2 cup mayonnaise
1 to 2 tablespoons sriracha
Juice of 1/2 lemon

Steps:

Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
Combine the mayonnaise, sriracha and lemon juice in a small bowl.

Spicy Lemon Shrimp With Basil Mayonnaise image

Provided by Boomette

Time 15m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 9

1 tablespoon lemon peel, grated
3 tablespoons lemon juice
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
2 cloves garlic, finely chopped
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 lb large shrimp, uncooked, thawed if frozen and tails peeled, deveined
1/2 cup fresh basil leaf, loosely packed
1/2 cup mayonnaise or 1/2 cup salad dressing

Steps:

Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat.
Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.