Coconut Shrimp Recipe – A Crispy Delight
If you’re craving a dish that’s both exotic and comforting, this coconut shrimp recipe is the perfect solution. The crispy golden crust paired with the subtle tang of the accompanying sauces creates a flavor-packed experience that’s bound to impress. Whether you’re looking for a fun appetizer or a light main course, these coconut shrimp are perfect for any occasion. Served with three distinct sauces, each with its unique twist, they offer a delicious journey through flavor. Let’s dive into this step-by-step recipe for crispy, golden coconut shrimp.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 kg |
| Rice flour | 150 g |
| Shredded coconut | 150 g |
| Eggs | 3 |
| Salt (for seasoning) | q.b. |
| Soy milk | 100 g |
| Sunflower oil | 200 g |
| Lime juice | 10 g |
| Tomato concentrate (triple strength) | 10 g |
| Thai red curry powder | 5 g |
| Peanut oil | 1 liter |
Instructions
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Prepare the Sauces:
Begin by preparing the three dipping sauces. In a blender, combine the sunflower oil, soy milk, and freshly squeezed lime juice. Add a pinch of salt, and blend until smooth using an immersion blender. This first sauce will remain as it is and will be the base sauce.For the second sauce, add the triple-strength tomato concentrate into a small bowl and mix thoroughly with a spoon until well combined. This adds a tangy richness to the first sauce, creating a flavorful contrast to the coconut shrimp.
For the third sauce, stir in the Thai red curry powder into the base sauce. This will give the sauce a mild spice and depth, making it the most flavorful of the three. Set all the sauces aside.
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Prepare the Shrimp:
Now, turn your attention to the shrimp. To prepare the shrimp, gently press between the head and body to remove the heads, then detach the legs but leave the tails intact. Next, carefully remove the intestinal vein from the back of each shrimp using a toothpick or small knife. -
Set Up Your Dipping Stations:
Set up three shallow trays side by side. In the first tray, pour in the rice flour. In the second tray, break the eggs and beat them with a pinch of salt. In the third tray, add the shredded coconut. These will be the coating stations for the shrimp. -
Coat the Shrimp:
Start by dredging each shrimp in the rice flour, making sure it’s evenly coated. Then, dip the floured shrimp into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the shredded coconut, pressing gently so that the coconut adheres well to the shrimp. -
Fry the Shrimp:
In a deep, heavy-bottomed pot, pour the peanut oil and heat it to a temperature of 170-180°C (340-350°F). You can use a kitchen thermometer to ensure the oil is at the right temperature. Fry the shrimp in small batches to maintain the oil’s temperature and prevent overcrowding. Fry for about 1 minute, or until the shrimp are golden and crispy. Use tongs to carefully remove the shrimp from the oil and transfer them to a tray lined with paper towels to drain excess oil. -
Serve:
Once all the shrimp are fried, transfer them to a serving plate. Serve them immediately while they’re still hot, accompanied by the three dipping sauces you prepared earlier. The combination of the crunchy shrimp with the sweet, tangy, and spicy sauces will be a hit!
Tips for Perfect Coconut Shrimp:
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Oil Temperature: It’s crucial to maintain the correct oil temperature while frying. If the oil is too hot, the shrimp may burn before cooking through. If it’s too cool, the shrimp will absorb excess oil and become greasy. Using a thermometer is the best way to ensure a consistent frying temperature.
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Coating: Make sure the shrimp are well-coated with rice flour, egg, and coconut for an extra crispy texture. The rice flour helps the egg and coconut adhere better, ensuring that the crust remains intact while frying.
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Soy Milk Substitute: If you’re not a fan of soy milk, you can use almond milk or any other plant-based milk for a similar creamy texture in the dipping sauce.
Nutritional Information (per serving, approx. 4 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 24 g |
| Carbohydrates | 32 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Cholesterol | 140 mg |
| Sodium | 900 mg |
| Fiber | 3 g |
| Sugar | 4 g |
These coconut shrimp are an irresistibly crunchy treat that pairs perfectly with the rich and flavorful dipping sauces. Whether you’re serving them as a special appetizer at a party or as part of a tropical-inspired meal, they’re sure to be a crowd-pleaser. Enjoy this crispy, golden delight with your loved ones, and indulge in the fantastic combination of coconut, shrimp, and sauces!
