Coconut Shrimp With Peanut Sauce Recipe

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Coconut Shrimp with Peanut Sauce

Meryl Hausner


This is a little bit of work but it is worth it. This can be served as a main dish or serve it as an appetizer.

★★★★★ 2 votes


24 large
(15-20 count) shrimp, peeled, deveined & butterflied
1/2 c
1/4 tsp
kosher salt
1/4 tsp
freshly ground white pepper
1/4 tsp
cayenne pepper
egg whites
2 1/2 c
sweetened & shredded coconut
canola or peanut oil, for frying


1/4 c
chicken stock
3 oz
coconut milk, unsweetened
1 oz
lime juice
1 oz
soy sauce
1 Tbsp
fish sauce
1 Tbsp
hot sauce
2 Tbsp
garlic, chopped
1 Tbsp
1/4 c
cilantro, fresh & chopped
1 1/2 c
peanut butter, creamy


1Pat the shrimp dry with a paper towel.
2In a small bowl combine cornstarch, salt,pepper & cayenne.
3In a separate bowl, whisk the egg whites until foamy.
4In another bowl, place the coconut.
5Coat the shrimp with the cornstarch & shake off any excess.
6Dip into the egg white & then press into the coconut to get full coverage.
7Try to keep 1 hand dry, this will keep things a little cleaner.
8In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
9Fry for about 3 minutes or until golden brown.
10Remove them to a rack and drain. Serve with peanut sauce.
11Directions for Peanut Sauce:
12In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
13Add the peanut butter & pulse to combine.
14Fold in the cilantro & keep refrigerated until ready to serve.
15Bring sauce to room temperature & serve with coconut shrimp.

About this Recipe

Course/Dish: Fish, Seafood