If you like coconut you’ll love this shrimp — my husband and I made pigs of ourselves eating this one Friday night. It’s times like these I’m grateful that my kids haven’t figured out how good shrimp are.
Since the star of this recipe is the shrimp I’m posting it at the top, but you really need to make the peanut sauce first and let it sit while you’re working on your shrimp.
Coconut Shrimp
1 - 1/2 lbs. of shrimp, peeled, deviened and butterflied
1/4 c. cornstarch
1/4 c. flour
1/4 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 egg whites
2 - 1/2 c. shredded coconut
*Peanut oil for frying
Peanut Dipping Sauce (see below)
You’ll need three small bowls. In the first bowl combine the flour, cornstarch, salt and peppers. Put the egg whites in the second one and whisk them until they’re frothy. Put the coconut in the third bowl.
Dip the shrimp in the four mixture first and shake off the excess, then dip in the egg white and finally in the coconut pressing to coat lightly, then place the shrimp in the hot oil and fry until they’re light golden brown. Don’t crowd the shrimp in your skillet (or deep fryer). These cook quickly, so keep an eye on them.
Remove cooked shrimp and drain on paper towels.
Peanut Dipping Sauce
1/4 c. chicken broth
3 oz. coconut milk
2 tbl. lime juice (or more, to taste)
2 tbl. soy sauce
1 tbl. fish sauce
1 tbl. hot sauce
2 tbl. chopped garlic
1 tbl. chopped ginger
1 1/2 c. peanut butter (creamy)
Pulse all together in a food processor or blender until smooth and well combined. This sauce must be kept refrigerated but you should allow it to come to room temperature before serving for best flavor.
You might also try this sauce with spicy grilled chicken.
* Peanut oil isn’t absolutely necessary for this recipe, but it has a higher smoke point so it doesn’t start breaking down as quickly as other types of cooking oils and the flavor is superior, I think.
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