| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground white pepper
- 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, for frying
- Peanut Sauce, recipe follows
- 1/4 cup chicken stock
- 3 ounces 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 chopped garlic
- 1 tablespoon chopped ginger
- 1 1/2 cups creamy peanut butter
- 1/4 cup chopped cilantro
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 77 g |
| Saturated Fat | 24 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 21 g |
| Cholesterol | 33 mg |
| Sodium | 828 mg |
Reviews
Made this recipe for my Thai wife and it was a big hit. I strongly disagree with the negative the peanut sauce comments, I think this just comes down to taste. The consistency was fine for dipping and the flavor was wonderful. The shrimp also turned out perfect following the oil temperature/cooking time. Only thing was that I would do 1/4 the amount of sauce in the recipe.
This was awesome! I did, however, use Trader Joe’s sweet chili sauce to save some time.
Looking for a GF coconut shrimp recipe and this is the BOMB! I prefer a pina colada dipping sauce: equal parts creme de coconut and fresh pineapple, sambal oelek to taste, add coconut water until the consistency you like and finish with a bit of fresh chopped cilantro or parsley. Delicious!
i had made this recipe using leftover from a different peanut sauce recipe. in fact i was looking for a way to use the leftover, so i found this recipe by searching peanut sauce. i am so glad i tried it! i loved the shrimp and peanut sauce together. i served these as wraps with julienned red bell pepper and chiffonade of basil. those flavors together tasted amazing!! basil and peanut butter! whodathunk?! i am def keeping this in the repertoire. (how many french words did i misspell in this review, btw?) also, this was a really quick weeknight meal, took about 30 min i think.
This was very good, but I will remember to read the comments before I make a recipe next time. As others have mentioned, 1 1/2 C of peanut butter cannot possibly be correct as the sauce ended up being as think and stiff as, well, peanut butter, The shrimp were outstanding though.
I’m not a huge shrimp fan but love coconut and so I was excited when it turned out so well. The flavor is amazing and the peanut sauce really does make it so don’t skip it! The shrimp turned out a little greasy but that was probably due to my poor temperature control on the oil. Highly recommended!
Peanut sauce was not right. I think that the 1-1/2 C peanut butter should have been 1/2 C. I fixed it by making the sauce again, and added the peanut butter until I got a sauce consistency. Probaly more like 3/4 C. Now it is a 5 star recipe! I just whisked the ingredients after making a mess of my food processor the first round.
This has become my go-to recipe for coconut shrimp. I use packaged coconut and serve them with a sweet Thai chili sauce, and they are amazing! I made the peanut sauce once, and it was okay, but I’m ot a huge fan of peanut sauces in general.
Love this recipe, although I don’t make the peanut sauce. I keep a candy thermometer in the oil the whole time I’m cooking so that I don’t burn the shrimp.
Can’t eat shrimp so I use tofu instead. It was pretty good. I would amp up the spices. I use sweet chili sauce instead of the peanut sauce and turned this into a lettuce wrap with cilantro. Very yummy! And also, for those who don’t want to get a thermometer throw in a popcorn kernel and it will pop when the oil is ready.