Coconut Shrimp with Spicy Peanut Sauce Recipe

Name: Coconut Shrimp with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail); 1/2 cup all-purpose flour; 2 tablespoons cornstarch; 1 1/2 teaspoons Chinese five-spice powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 cup beer (not dark); 1 1/2 cups sweetened shredded coconut; 1 cup Japanese panko bread crumbs; Canola or peanut oil, for frying; 2 cups Spicy Peanut Sauce (recipe follows); 1 garlic clove, coarsely chopped; 1 tablespoon chopped fresh ginger; 1/4 cup Chicken Stock (page 28); 1/2 cup unsweetened coconut milk; Zest of 1 lime; Juice of 1 lime; 2 tablespoons soy sauce; 1 tablespoon Asian fish sauce; 1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste; 3/4 cup creamy peanut butter; 1/2 cup chopped fresh cilantro (leaves and tender stems); (makes about 2 cups)

Servings: persons

24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail)
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup beer (not dark)
1 1/2 cups sweetened shredded coconut
1 cup Japanese panko bread crumbs
Canola or peanut oil, for frying
2 cups Spicy Peanut Sauce (recipe follows)
1 garlic clove, coarsely chopped
1 tablespoon chopped fresh ginger
1/4 cup Chicken Stock (page 28)
1/2 cup unsweetened coconut milk
Zest of 1 lime
Juice of 1 lime
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste
3/4 cup creamy peanut butter
1/2 cup chopped fresh cilantro (leaves and tender stems)
(makes about 2 cups)

1
Pat the shrimp dry with a paper towel.
2
In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth.
3
In another bowl, combine the shredded coconut with the bread crumbs.
4
Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage).
5
Keeping one hand dry will make this whole process neater.
6
In a large pot or Dutch oven, heat 1 inch of oil to 365F.
7
Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown.
8
Transfer the shrimp to a paper towellined plate and sprinkle lightly with additional salt.
9
Serve the shrimp warm, with Spicy Peanut Sauce.
10
Place the garlic and ginger in a food processor and pulse until finely chopped.
11
Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and puree.
12
Add the peanut butter, and pulse to combine.
13
Fold in the cilantro, and refrigerate until ready to serve.
14
Bring the sauce to room temperature, and serve it with the coconut shrimp.

5514

kcal

Calories

571

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.

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

You need 24 ingredients. The key ingredients include: 24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail), 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1 1/2 teaspoons Chinese five-spice powder, and more.

Yes, Coconut Shrimp with Spicy 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 Spicy Peanut Sauce

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