Coconut Shrimp with Almond Sriracha Dipping Sauce

Teresa Jacobson

By
@foundmyzen

I haven't made coconut shrimp in years and I struggled to remember what went into the batter. I started throwing stuff together and this came out better than I remember. The sauce is the perfect pairing to the crunchy shrimp.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

1 lb
uncooked shrimp, deveined & deshelled
1 c
flour

BATTER FOR SHRIMP:

1/2 c
flour
1/2 c
coconut flour
1/2 c
corn meal
2 tsp
baking soda
1 tsp
salt
1 tsp
black pepper
1 tsp
red pepper flakes
2 can(s)
coconut milk, unsweetened (divided)
1 c
unsweetened coconut, finely shredded
coconut oil, for frying

DIPPING SAUCE:

1/2 c
unsweetened almond butter
1 Tbsp
key lime juice
2 Tbsp
sriracha sauce
1/3 c
coconut milk, unsweetened

Directions Step-By-Step

1
Place the four ingredients for the dipping sauce in a bowl and stir well to combine; set aside.
2
In a separate dish, combine the 1/2 c. flour, coconut flour, corn meal, baking soda, salt, pepper, and pepper flakes. Stir well to combine. Add one whole can and the partial can of coconut milk; stir well. Batter may be thick.
3
In two separate dishes, place the flour in one and coconut in the other.
4
Melt your coconut oil for frying. Dredge shrimp first through the flour, then through the batter, then in the coconut. Add to heated oil. Fry each side until golden brown and shrimp is pink. Serve hot with the dipping sauce.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy