Total Time
23mins
Prep 15 mins
Cook 8 mins

From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.

Ingredients Nutrition

Directions

  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 Recipe # 481797 as a dipping sauce.