Coconut Shrimp Bang Bang Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 713kcal

Ingredients

  • 20 jumbo Shrimp peeled and deveined, (butterflied if desired)
  • 1 cup Panko breadcrumbs
  • 1/2 cup Unsweetened shredded coconut
  • 2 Eggs beaten
  • 8 oz Angel Hair pasta
  • 2 cups Canola oil or more if needed
  • 4 slices Crusty bread

SAUCE

  • 1/4 cup Mayonnaise
  • 1/4 cup Sweet chili sauce plus more for garnish
  • 1/2 tsp Garlic powder
  • 1 tsp Lime juiced, or more to taste
  • 2 tbsp Scallions chopped, plus more for garnish
  • 1 tsp Sriracha sauce optional
  • Pinch Red pepper flakes optional
US Customary - Metric

Instructions

  • To make the sauce, whisk together mayonnaise, sweet chili sauce, garlic powder, lime juice, scallions, Sriracha and red pepper flakes (if using); season with salt and pepper to taste and set aside.
  • If butterflying the shrimp: slice the back of the shrimp from top to bottom 3/4 of the way through (do not slice all the way through the shrimp).
  • Mix together the breadcrumbs and coconut in a shallow bowl. Coat the shrimp in the egg, then coat very well with the breadcrumb coconut mixture, pressing the breading on with your hands. Then set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  • Toss the pasta with the mayonnaise mixture.
  • Serve immediately with shrimp, garnish with scallions and drizzle chili sauce; serve with bread.

Nutrition

Calories: 713kcal | Carbohydrates: 75g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 747mg | Potassium: 295mg | Fiber: 5g | Sugar: 12g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg

Coconut Shrimp Bang Bang Pasta

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 713 kcal

Ingredients
 
 

  • 20 jumbo Shrimp peeled and deveined, (butterflied if desired)
  • 1 cup Panko breadcrumbs
  • 1/2 cup Unsweetened shredded coconut
  • 2 Eggs beaten
  • 8 oz Angel Hair pasta
  • 2 cups Canola oil or more if needed
  • 4 slices Crusty bread

SAUCE

  • 1/4 cup Mayonnaise
  • 1/4 cup Sweet chili sauce plus more for garnish
  • 1/2 tsp Garlic powder
  • 1 tsp Lime juiced, or more to taste
  • 2 tbsp Scallions chopped, plus more for garnish
  • 1 tsp Sriracha sauce optional
  • Pinch Red pepper flakes optional

Instructions
 

  • To make the sauce, whisk together mayonnaise, sweet chili sauce, garlic powder, lime juice, scallions, Sriracha and red pepper flakes (if using); season with salt and pepper to taste and set aside.
  • If butterflying the shrimp: slice the back of the shrimp from top to bottom 3/4 of the way through (do not slice all the way through the shrimp).
  • Mix together the breadcrumbs and coconut in a shallow bowl. Coat the shrimp in the egg, then coat very well with the breadcrumb coconut mixture, pressing the breading on with your hands. Then set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  • Toss the pasta with the mayonnaise mixture.
  • Serve immediately with shrimp, garnish with scallions and drizzle chili sauce; serve with bread.

Nutrition

Calories: 713kcalCarbohydrates: 75gProtein: 22gFat: 36gSaturated Fat: 10gCholesterol: 163mgSodium: 747mgPotassium: 295mgFiber: 5gSugar: 12gVitamin A: 119IUVitamin C: 2mgCalcium: 97mgIron: 4mg
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