Hurricane Shrimp

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

Ready In:
23mins
Yields:
Units:

ingredients

  • 13 cup sweet coconut milk
  • 2 tablespoons lime juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon cumin, ground
  • 12 teaspoon coriander, ground
  • 14 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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RECIPE MADE WITH LOVE BY

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