Bang Bang Coconut Shrimp
Okay… this Coconut Bang Bang Shrimp, not to be dramatic, but it will disappear immediately. It’s crispy, coconutty, and tossed with the Every Ting Jerk Sauce. Perfect for game nights or last-minute hosting. Serve it up as an appetizer with tacos or over rice for a quick meal. If you need a quick crowd-pleaser, this one ah go mash up the table.
Preheat & Prep
● Heat oven to 350°F (175°C).
● Line a baking sheet with parchment paper or lightly grease it.
Make the Batter
● In a bowl, whisk together flour, soda water, regular
water, seafood seasoning, and Tingling Jerk Marinade.
● The batter should be smooth and slightly thick—like pancake batter.
Prepare the Coconut Crust
● In a separate shallow dish, mix panko, breadcrumbs, coconut flakes, and seafood seasoning.
Coat the Shrimp
● Dip each shrimp into the jerk batter, letting excessdrip off.
● Press the shrimp into the coconut breadcrumb blend until fully coated.
Bake
● Lay coated shrimp in a single layer on the baking sheet.
● Lightly drizzle with oil to help them crisp.
● Bake 15–18 minutes, flipping halfway, until golden and crunchy.
Make the Sauce
● While shrimp bake, stir together Every Ting Jerk Sauce, Bang Bang sauce, and sweet-and-sour sauce.
● Adjust to your vibe: more jerk for heat, more bang bang for creaminess, more sweet-and-sour for tang.
Toss & Serve
● As soon as shrimp come out of the oven, transfer to a bowl and gently toss in the sauce until glossy and coated.