Skip Nav

Coconut Tiger Shrimp Num Pang

Coconut Tiger Shrimp Num Pang

From Num Pang


  1. 30 tiger shrimp
    1/2 cup shredded coconut flakes
    1/2 cup coconut milk
    Pinch of salt
    Pinch of ground black pepper
    3 12-inch French baguettes
    3 tablespoons butter
    Carrots, shredded and lightly pickled for an hour in sugar, white vinegar, salt, and pepper, to taste
    Cucumber slices, 1/2-inch thick
    Chili mayo (see below)
  1. Chili mayo:
    1 cup of Hellman's mayo
    1 1/2 tablespoons sambal chili sauce
    1/2 teaspoon sugar
    Pinch of sea salt and ground pepper


  1. In a medium bowl, mix mayo, sambal chili, sugar, salt, and pepper until combined. Set aside in fridge until use.
  2. Clean and butterfly shrimp, and set aside in fridge on top of ice.
  3. Pickle carrots, slice cucumber, and pick cilantro leaves.
  4. Cut baguettes into six 6-inch servings.
  5. Heat oven to 350 degrees. Lay coconut flakes on a 1/4 sheet pan, and toast until lightly brown, 4 to 8 minutes, while turning. Set aside to cool.
  6. Using a toaster oven, split bread in half, and lightly toast until crisp brown.
  7. Spread chili mayo on both sides of bread, and lay sliced cucumbers, pickled carrots, and cilantro.
  8. In a medium pan, heat butter and lightly sear shrimp with butter, salt, and pepper. Slowly add coconut milk to caramelize.
  9. Place five shrimp per sandwich, add toasted coconut flakes, and enjoy!
Latest Celebrity & Entertainment