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–+ servings

Coconut Shrimp with Peanut Sauce

Photo by Lynne Calamia
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 6 servings

Software

Peanut Sauce

  • 1/4 cup chicken stock
  • 3 fluid ounces unsweetened coconut milk
  • 1 fluid ounces lime juice
  • 1 fluid ounces soy sauce
  • 1 tablespoon fish sauce, or 2 to 3 anchovies, ground
  • 1 tablespoon hot sauce
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped ginger
  • 3/4 cups creamy peanut butter
  • 1/4 cup chopped cilantro

Coconut Shrimp

  • Canola or peanut oil, for frying
  • 24 large (15- to 20-count) shrimp, peeled and deviened
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 4 large egg whites
  • 2 cups sweetened shredded coconut

Specialized Hardware

  • Food processor
  • Dutch oven
  • Candy/fry thermometer

Procedure

Peanut Sauce

  • In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. bring the sauce to room temperature while preparing the shrimp.
  • Add enough oil to come 1 1/2 inches up the sides of a Dutch oven fitted with a deep-fry thermometer. Heat over medium-high heat until the oil reaches 350ºF.

Coconut Shrimp

  • Pat the shrimp dry with a paper towel. In a small bowl, combine the cornstarch, salt, pepper, and cayenne. In another small bowl, whisk the egg whites until foamy. Place the coconut in a pie plate. 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.
  • When the oil reaches 350ºF, gently submerge half of the shrimp. Fry until golden brown, 3 to 5 minutes. Remove to a wire rack set over a paper towel-lined half-sheet pan to drain. Repeat with remaining shrimp. Serve with peanut sauce or our Cashew Coconut Sauce.