Step 1

Rinse the shrimp and pat dry with paper towels. Season with salt.

Step 2

Mix bread crumbs and corn starch together and toss shrimp in the mixture (I do all of this in a gallon-sized ziploc bag).

Step 3

In a large skillet, melt the butter in the oil and fry shrimp over medium heat for 2-3 minutes until golden brown. Note: It's easier to do this in small batches of about 8 shrimp at a time, since they cook so fast.

Step 4

Drain shrimp on paper towels and set aside. Make sauce recipe below.

Step 5

In a sauce pan over low heat, combine the coconut cream, evaporated milk and vanilla extract.

Step 6

Add condensed milk and stir.

Step 7

When the coconut mixture starts to bubble, add scallions. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/Add the mayonnaise and whisk constantly until combined.

Step 8

Place shrimp in the cream mixture. Heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point.

Step 9

Plate and serve hot on its own, with rice, lo mein or whatever your heart desires!