Best Coconut Shrimp With Sweet Chili Lime Sauce Recipes

COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE

Coconut Shrimp With Sweet Chili-Lime Sauce image

This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special!

Provided by Mrs Goodall

Categories Coconut

Time 30m

Yield 16 shrimp

Number Of Ingredients 12

Ingredients

3/4 cup asian sweet chili sauce
3 tablespoons fresh cilantro, chopped
2 1/2 tablespoons fresh lime juice
3/4 cup all-purpose flour
1 teaspoon curry powder (Madras style if you can find it)
3/4 teaspoon baking powder (make sure it is still active!)
1/2 teaspoon salt
1 large egg, beaten to blend
1 cup club soda
vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left in tact

Steps:

SAUCE:.
Can be made 1 day ahead, covered and chilled.
Mix all ingredients in small bowl.
FOR SHRIMP:.
Whisk first 4 ingredients in medium bowl.
Add egg and club soda; whisk just until combined but still lumpy.
Let stand 15 minutes.
Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
Attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
Line baking sheet with paper towels.
Spread coconut on plate.
Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Ensure oil comes back to 375 before adding each batch.
transfer shrimp to paper towels to drain.
Serve hot with dipping sauce.

Nutrition Facts : Calories 187.8, Fat 14.7, SaturatedFat 12.5, Cholesterol 24.7, Sodium 190.5, Carbohydrate 11.6, Fiber 4, Sugar 1.9, Protein 4.4

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce image

Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 7 servings

Number Of Ingredients 9

Ingredients

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 large egg whites
1/4 cup chopped fresh cilantro
1/4 teaspoon red pepper flakes
1 small clove garlic
1/2 small fresh pineapple, peeled, cored and roughly chopped

Steps:

Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams

COCONUT-LIME SHRIMP

Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
Serve over rice, with remaining cilantro and lime wedges on the side.

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