Coconut Shrimp with Peanut Sauce

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Good Eats: Down & Out in Paradise

Rated: 4 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 15 min
Total:: 40 min

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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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Comments & Reviews

recipe Coconut Shrimp with Peanut Sauce
Craig Wakefield, MA 11-07-2009
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Unbelievable!!!
Rated: 5 stars out of 5

I made this for my father's 50th surprise birthday party and everyone loved it! I had a lot of people asking for the recipe.... I read a lot of the comments and for those people who don't know how to tell the temperature of oil....GET A (candy/oil) THERMOMETER. If you're a fan of this show it should not be a new concept. It helps a lot and allows for better control. I did put some heat in the peanut sauce but it was delicious just the way it is written. Read more
recipe Coconut Shrimp with Peanut Sauce
Amy Columbus, OH 09-21-2009
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Not worth the trouble
Rated: 1 stars out of 5

This recipe took entirely too long to make. The peanut sauce tasted like straight peanut butter. The recipe says to heat... the oil to 350 degrees - how am I supposed to know when the oil reaches that tempurature? Now my apartment smells like shrimp and grease. I would not recommend this recipe.Read more
recipe Coconut Shrimp with Peanut Sauce
Jennifer Uniondale, NY 02-19-2009
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This is a great recipe!
Rated: 5 stars out of 5

I made this recipe for Valentine's Day for my beloved. Even though it took a long time to prepare this recipe, it turned out... superb! We used the sweetened coconut in the bakery section and added more peanut butter to the peanut sauce. We even had extra peanut sauce that we put it in the freezer and made chicken with peanut sauce the next day...YUMMMO!Read more
recipe Coconut Shrimp with Peanut Sauce
Vince Cheektowaga, NY 05-11-2008
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Mother's Day Dinner
Rated: 5 stars out of 5

This was easier than I expected - another success!
recipe Coconut Shrimp with Peanut Sauce
lisa jonesboro, AR 12-01-2007
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yummm
Rated: 5 stars out of 5

this is the best coconut shrimp i've ever had. the peanut butter makes it sweet
recipe Coconut Shrimp with Peanut Sauce
Anonymous 10-21-2007
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So Good!
Rated: 5 stars out of 5

These Coconut Shrimp are better than you can get in any restraunt. Everyone is always very impressed.