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
Directions
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.
Peanut Sauce:
- 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
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.
Yield: approximately 2 cups
Photo: Coconut Shrimp with Peanut Sauce Recipe

















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By bdherwig
on May 01, 2013
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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.
By richxj928
Minneapolis, MN
on February 21, 2013
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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!
By patriciaelmarhoads
on May 09, 2012
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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.
Read all 49 reviews