Hurricane Shrimp

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1/3 cup sweet coconut milk
• 2 tablespoons lime juice
• 1 teaspoon garlic, minced
• 1 teaspoon red chili pepper flakes
• 1 teaspoon cumin, ground
• 1/2 teaspoon coriander, ground
• 1/4 teaspoon pepper, ground
• 1 lb shrimp (13-15 with tails will work)
• 8 ounces wheat, shredded & thawed (kataifi or shred your own phyllo)
• 1 mango, sauce mango sauce nice and tart with sriracha (or without)

Recipe

• 1 combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
• 2 add shrimp and toss. marinate for 1 hour or more under refrigeration.
• 3 preheat oven to 400°f.
• 4 unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. using scissors, cut kataifi strands to about 8 inches long.
• 5 for each shrimp, spread a kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. wrap freeform or tightly compress for a more compact look.
• 6 his recipe calls for deep frying at 350f for 2 minutes each until brown and crispy, then draining on a paper towel.
• 7 i prefer to bake at 400f for 8-10 minutes or until the kataifi is crisp and golden. a little less for smaller shrimp.
• 8 serve with mango sauce nice and tart with sriracha (or without) as a dipping sauce.