Coconut Shrimp with Peanut Sauce

Coconut Shrimp With Peanut Sauce

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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
  • 4
    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

How to Make Coconut Shrimp with Peanut Sauce


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

Printable Recipe Card

About Coconut Shrimp with Peanut Sauce

Course/Dish: Fish Seafood

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