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Hurricane Shrimp

Total Time: 1 HR Makes: 14 shrimp
Prep Time: 35 MIN Cook Time: 25 MIN

Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago

  • 1/3 cup sweetened coconut milk, canned
  • 2 tablespoons lime juice, fresh squeezed
  • 1 garlic clove, chopped
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/4 teaspoon white pepper, ground
  • 1 pound 13-15 shrimp, uncooked
  • 8 ounces Athens® Kataifi, thawed
  • For Sauce:
  • 1 fresh mango, chopped
  • 1 cup sugar
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/8 cup Asian chili sauce


In a small bowl, combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper. Add shrimp, toss well and marinate for one hour.
Unroll the Kataifi dough and separate a small bundle of strands about 1½ inches wide. Using scissors, cut Kataifi strands about 8 inches long. For each shrimp, spread a Kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered. (You may wrap the Kataifi for a free-form look, or more tightly compress the dough for a more compact appearance.) Set aside.
One at a time, deep fry wrapped shrimp in 3501/4F heated oil until golden brown and crispy, about 2 minutes each. Remove and drain on paper towels. Serve hot or at room temperature with Mango Dipping Sauce (recipe below). Ladle sauce into a small bowl. Place it on the plate alongside the shrimp.
Mango Dipping Sauce
In a small saucepan, stir mango, sugar, orange juice, lemon juice, and Asian chili sauce. Stir over medium heat, bring to a boil until slightly thickened, about 20 minutes. Let cool.
TIP: The shrimp can also be baked at 400°F oven for 8-10 minutes, or until the Kataifi is crisp and golden brown.