Photo: Coconut Shrimp with Peanut Sauce Recipe
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
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By kmbamburak
Baltimore, MD
on September 25, 2011
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Love this recipe, although I don't make the peanut sauce. I keep a candy thermometer in the oil the whole time I'm cooking so that I don't burn the shrimp.
By jjohnson23
on September 09, 2011
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Can't eat shrimp so I use tofu instead. It was pretty good. I would amp up the spices. I use sweet chili sauce instead of the peanut sauce and turned this into a lettuce wrap with cilantro. Very yummy! And also, for those who don't want to get a thermometer throw in a popcorn kernel and it will pop when the oil is ready.
By leslieweasel89
Pittsburgh
on April 17, 2011
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I have made the shrimp from this recipe once and the sauce twice. The shrimp are delicious, but as other reviewers have pointed out, the coconut is extremely time-consuming to prepare the way he describes in the episode. I would recommend throwing it into a food processor, which is what I recall him doing in the coconut cake episode. The sauce is also great--it definitely did not taste or look like plain peanut butter to me. I followed the recipe almost exactly, except I have never used the fish sauce, since I didn't want to buy a bottle just for this recipe. I also used lower-sodium soy sauce since that's what I keep on hand. My biggest problem with the peanut sauce is that there is way, way, way too much of it. Fortunately, it's good on just about everything from soba noodles to cut vegetables to stir-fry, but it'll be a long time before I manage to use it all up.
Read all 45 reviews