Name: Hurricane Shrimp
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 14 Shrimp
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 white 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 by Ambervim

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

Ready In:: 23mins
Yields:
Units:

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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 white 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 $notetemplate1$

directions

Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
Preheat oven to 400°F.
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.
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.
His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
Serve with Recipe # 481797 as a dipping sauce.

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