Coconut Shrimp & Scallops
Featuring: Coconut Balsamic
- 6 large shrimp, peeled & deveined, tails on
- 6 large scallops, halved
- 3/4 cup panko breadcrumbs
- 1/4 cup shredded coconut
- 2 tsp grated lime peel
- 2 eggs
- 1 ½ cup peanut oil
- 1/2 cup lime olive oil
- Scallions and Lime Slices for garnish
- Coconut Balsamic Vinegar
- ¼ cup mayonnaise
- 2 Tbsp Sriracha chili sauce
- 2 tsp lime juice
Mix panko, coconut, and lime peel in a shallow bowl.
Whisk egg in a separate bowl.
Add shrimp & scallops to eggs and toss to coat.
Coat shrimp & scallops in breadcrumb/coconut mixture. Place on lined sheet tray. Cover and refrigerate for ½ hour.
To prepare sauce: combine mayonnaise, chili sauce & lime juice in a small dish.
Combine oils in a large cast iron skillet and heat over medium high heat. When hot, add the scallops and shrimp in batches being careful not to overcrowd the pan.
Transfer to paper towel lined plate to drain. Arrange on platter, garnish with sliced scallions and lime slices. Drizzle with Coconut Balsamic Vinegar.
Serve sauce on the side for dipping.