ezRecipe-Zee: Cooking Recipe: How to make Coconut Shrimp With Peanut Sauce

Coconut Shrimp With Peanut Sauce

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	67
Serves:	6
Prep. Time:	0:00
Category:	Seafood / Shellfish

Ingredients:

24    large         shrimp - (15/20 ct)
                    and butterflied
1/2   cup           cornstarch
1/4   teaspoon      kosher salt
1/4   teaspoon      freshly-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
                    === 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

Directions: one line for each direction. When saved the lines will be numbered.

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 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: 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. (Makes approximately 2 cups)
This recipe yields 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 67

Calories from Fat 5.8%

Total Fat

trace

Cholesterol

trace

Sodium

539mg

Carbohydrate

12g

Dietary Fiber

trace

Protein

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* GOOD EATS with Alton Brown - (Show # EA-SP02) - from the TV FOOD NETWORK