Coconut Shrimp with Peanut Sauce

Name: Coconut Shrimp with Peanut Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 59 milliliters chicken stock; 59 milliliters chopped cilantro; 118 milliliters cornstarch; 355 milliliters creamy peanut butter; 4 egg whites; 1 Tbsp fish sauce or 2 to 3 anchovies, ground; 2 Tbsps chopped garlic; 1 Tbsp chopped ginger; 0 teaspoons fresh ground white pepper; 1 Tbsp hot sauce; 0 teaspoons kosher salt; 28 grams lime juice; 6 servings Canola or peanut oil, for frying; 24 larges (15 to 20 count) shrimp, peeled, deviened, and butterflied; 28 grams soy sauce; 591 milliliters sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut; 85 grams unsweetened coconut milk

Coconut Shrimp with Peanut Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 702 calories, 26g of protein, and 51g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have hot sauce, coconut, coconut milk, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Corn Starch

Egg Whites

Ground Cayenne Pepper

Coconut

Pepper

Shrimp

Dip

Salt

Equipment you will use

Paper Towels

Whisk

Bowl

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.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Remove them to a rack to drain.

Serve with Peanut Sauce.

Ingredients you will need

Peanut Sauce

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger.

Ingredients you will need

Chicken Stock

Coconut Milk

Fish Sauce

Lime Juice

Hot Sauce

Soy Sauce

Garlic

Ginger

Equipment you will use

Food Processor

Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.

Ingredients you will need

Peanut Butter

Cilantro

Bring sauce to room temperature and serve with coconut shrimp.

Ingredients you will need

Coconut

Shrimp

Sauce

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 59milliliters

chicken stock 59milliliters

chopped cilantro 118milliliters

cornstarch 355milliliters

creamy peanut butter 4

egg whites 1Tbsp

fish sauce or 2 to 3 anchovies, ground 2Tbsps

chopped garlic 1Tbsp

chopped ginger 0teaspoons

fresh ground white pepper 1Tbsp

hot sauce 0teaspoons

kosher salt 28grams

lime juice 6servings

Canola or peanut oil, for frying 24larges

(15 to 20 count) shrimp, peeled, deviened, and butterflied 28grams

soy sauce 591milliliters

sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut 85grams

unsweetened coconut milk

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.