Coconut Shrimp with Peanut Sauce

Ready in 45 minutes

Top-ranked recipe named "Coconut Shrimp with Peanut Sauce"

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Prep Time: 25 min

Cook Time:


Ingredients

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24 large (15-20 count) Shrimp; peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon white pepper; fresh ground
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut; or 2 1/2 cups shredded fresh coconut
Canola; or peanut oil
Peanut Sauce:
1/4 cup chicken stock
3 ounce unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce; or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons garlic; chopped
1 tablespoon ginger; chopped
1 1/2 cups creamy peanut butter
1/4 cup cilantro

Original recipe makes 4-6 Servings

Servings  

Preparation

Shrimp:

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.

Peanut Sauce:

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.

Bring sauce to room temperature and serve with coconut shrimp.

Yield: approximately 2 cups

Credits

Added on Award Medal
Calories Per Serving: 928 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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