Coconut Shrimp with Peanut Sauce Recipe

Name: Coconut Shrimp with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Pat the shrimp dry with a paper towel.
2
In a small bowl combine cornstarch, salt, pepper, and cayenne.
3
In a separate bowl, whisk the egg whites until foamy.
4
In another bowl, place the coconut.
5
Coat the shrimp with the cornstarch and shake off any excess.
6
Dip into the egg white and then press into the coconut to get full coverage.
7
Try to keep 1 hand dry, this will keep things a little cleaner.
8
In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time.
9
Fry for about 3 minutes or until golden brown.
10
Remove them to a rack to drain.
11
Serve with Peanut Sauce.
12
In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger.
13
Add the peanut butter and pulse to combine.
14
Fold in the cilantro and keep refrigerated until ready to serve.
15
Bring sauce to room temperature and serve with coconut shrimp.

5097

kcal

Calories

542

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Shrimp with Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp with Peanut Sauce

How did you like this recipe?

Frequently Asked Questions