Coconut shrimp is one of those dishes that is best enjoyed on the first night of a much-overdue summer vacation. You just sat down at a weather-beaten wooden picnic table and the server brought you a local lager. You take a sip and turn your eyes to the menu. Upon this moment, a warm sea salt-and-coconut-scented wind blows directly into your nose holes and your eyes are magically drawn to one singular menu item: Coconut Shrimp. It is upon this moment that your vacation officially begins. #Blessings
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup creamy peanut butter
- 3 tablespoons warm water
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon grated ginger
- Kosher salt and freshly ground black pepper
- 1 head Napa cabbage, thinly sliced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup frozen shelled edamame, thawed
- 1 cup loosely packed cilantro leaves
- 4 scallions, white and green parts, thinly sliced on the bias
- 2 red Thai chiles, very thinly sliced
- Canola oil, for frying
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten with 1 tablespoon cold water
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp (26/30), peeled and deveined, tails-on
- Lime wedges, for serving
Instructions
- For the salad: Whisk together the peanut butter, water, honey, lime juice, soy sauce, rice vinegar, and ginger in a large bowl. Season with salt and pepper. Add the Napa cabbage, red cabbage, carrots, edamame, cilantro, scallions and chiles. Toss to ensure everything is well coated in the dressing.
- For the shrimp: Add 2 to 3 inches of oil to a large Dutch oven and heat over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the flour to a shallow bowl or baking dish. Add the egg mixture to a second shallow bowl or baking dish. Add the breadcrumbs with the shredded coconut to a third shallow bowl or baking dish and mix to combine. Season each baking dish with salt and pepper.
- Working in batches, dredge the shrimp in the flour, shaking off any excess. Then dip in the egg mixture, then into the breadcrumb mixture, pressing and turning to ensure they are thoroughly coated. Transfer to a plate and repeat until all the shrimp are breaded.
- Fry in batches until golden and crispy, 2 to 3 minutes. Transfer the shrimp to a paper-towel-lined plate and season with salt.
- Top the Napa salad with the shrimp and serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1004 |
| Total Fat | 84 g |
| Saturated Fat | 16 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 31 g |
| Cholesterol | 184 mg |
| Sodium | 1074 mg |
Reviews
I don’t care for shrimp, but thought the recipe looked good. I tried it with chicken… not bad.
Flavorful and easy. A little of the peanut butter dressing goes a long way. Start with a little then add more as needed. I shredded only enough cabbage for the meal so that the leftovers would not get soggy. Shrimp was perfect!
The dressing is spot on! Not only did I think this whole recipe was pretty delicious, but, my husband did as well. He went on and on on how yummy the dressing is! Thank you for the recipe
We loved this salad. I made with 16/20 shrimp because that is what I had on hand. I breaded them first and let them chill in the fridge while prepping the rest of the meal. I used cole slaw mix as my grocer didn’t have napa cabbage. I also added some chopped mango, cucumbers, chopped red bell peppers and chopped peanuts for more texture. My husband said it was a “keeper” and asked me to make again. He went for a second helping… Thanks Jeff for a great recipe.
Loved this! I used only half the amount of peanut butter and added 1/2 tsp of garlic chile paste. Like others, I used frozen prepared shrimp. Also added chow menu noodles for crunch. Really yummy!
This is so delicious. I used gluten free flour and panko crumbs. I also used a fresno chili instead of Thai chili because I couldn’t find a Thai chili. Thanks Jeff Mauro!!
Iris,
I made this, but instead of frying coconut shrimp I used frozen popcorn shrimp which you just bake. Easier and delicious!
I made this, but instead of frying coconut shrimp I used frozen popcorn shrimp which you just bake. Easier and delicious!
And Jennifer, I used Simply Jif peanut butter which is lower in salt and sugar.
This is a terrific weeknight meal. Used bagged cabbage slaw mix (with multiple colors of cabbage and carrots) and frozen coconut shrimp that was cooked in the air fryer. One bag of slaw mix was broccoli slaw to add antioxidants. Also added in some chopped roasted peanuts. Really, really good, and the dish took about 15 to prepare. Significantly reduced the amount of dressing to save calories, and thought of Geoffrey when we dressed the bowl and then really spent time tossing the ingredients.
Excellent! Everyone thought it was great. Definitely a keeper!
Again, as always…do you use all natural, no sugar added or regular sugar added peanut butter?