Crispy fried shrimp, coated in sweet coconut flakes, is an easy but outrageously delicious filling for this fresh take on a banh mi (complete with spicy mayo and crunchy fresh veggies, of course).
1/2 c. panko bread crumbs
1/2 c. shredded coconut
1 large egg
3 tbsp. cornstarch
20 large Peeled and Deveined Shrimp
4 tbsp. olive oil
4 hoagie rolls
Hot sauce (such as Sriracha)
Sliced cucumber, radishes, jalapeño, and scallions
- In a medium bowl, combine the panko, coconut, and 1/4 teaspoon each salt and pepper. Beat the egg in a separate shallow bowl. Place the cornstarch in a separate shallow bowl.
- Working with one shrimp at a time, dip in the cornstarch, then the eggs (letting any excess drop off), and finally in the coconut mixture, pressing gently to help it adhere.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Cook half the shrimp until golden brown and opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Wipe out the skillet and repeat with the remaining 2 tablespoons oil and shrimp.
- Spread the rolls with mayonnaise and hot sauce. Divide the shrimp evenly among the rolls and top with the cucumber, radishes, jalapeño, cilantro, and scallions. Serve with the lime wedges, if desired.