Best Spicy Peanut Coconut Shrimp Recipes

COCONUT SHRIMP WITH SPICY PEANUT SAUCE

Coconut Shrimp with Spicy Peanut Sauce image

Categories Bread Sauce Appetizer Fry Coconut Peanut Shrimp

Yield serves 4 to 6

Number Of Ingredients 25

Ingredients

24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail)
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup beer (not dark)
1 1/2 cups sweetened shredded coconut
1 cup Japanese panko bread crumbs
Canola or peanut oil, for frying
2 cups Spicy Peanut Sauce (recipe follows)
Spicy Peanut Sauce
1 garlic clove, coarsely chopped
1 tablespoon chopped fresh ginger
1/4 cup Chicken Stock (page 28)
1/2 cup unsweetened coconut milk
Zest of 1 lime
Juice of 1 lime
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste
3/4 cup creamy peanut butter
1/2 cup chopped fresh cilantro (leaves and tender stems)
(makes about 2 cups)

Steps:

Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
Spicy Peanut Sauce
Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
Bring the sauce to room temperature, and serve it with the coconut shrimp.

SPICY PEANUT-COCONUT SHRIMP

Spicy Peanut-Coconut Shrimp image

The recipe recommends serving this dish with steamed sugar snap peas, couscous and slices of ripe pineapple. The picture of this dish takes you away to the Caribbean without the cost of the airfare!

Provided by DailyInspiration

Categories Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup shredded coconut
2 teaspoons dark sesame oil
1 lb large shrimp (peeled, deveined and patted dry)
1/4-1/2 teaspoon red pepper flakes
2 tablespoons fresh cilantro, chopped
1/4 cup roasted peanuts, chopped (lightly salted)
lime wedge

Steps:

Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly. Immediately remove from skillet.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque. Add cilantro; toss well and transfer to serving plates. Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts. Garnish with lime wedges.

Nutrition Facts : Calories 426.5, Fat 25.1, SaturatedFat 6.5, Cholesterol 286.5, Sodium 1548.8, Carbohydrate 13.9, Fiber 2.9, Sugar 6.2, Protein 38

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