coconut shrimp with almond sriracha dipping sauce

Name: Coconut Shrimp with Almond Sriracha Dipping Sauce
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) uncooked shrimp, deveined & deshelled; 1 cup(s) flour; ## BATTER FOR SHRIMP:; 1/2 cup(s) flour; 1/2 cup(s) coconut flour; 1/2 cup(s) corn meal; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 teaspoon(s) red pepper flakes; 2 can(s) coconut milk, unsweetened (divided); 1 cup(s) unsweetened coconut, finely shredded; - coconut oil, for frying; ## DIPPING SAUCE:; 1/2 cup(s) unsweetened almond butter; 1 tablespoon(s) key lime juice; 2 tablespoon(s) sriracha sauce; 1/3 cup(s) coconut milk, unsweetened

(1 RATING)

96 Pinches 1 Photo

Teresa Jacobson

New Orleans, LA

Updated on Aug 5, 2013

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.

Rate

prep time 20 Min

cook time 30 Min

method Pan Fry

yield 8 serving(s)

Ingredients

1 pound uncooked shrimp, deveined & deshelled
1 cup flour
BATTER FOR SHRIMP:
1/2 cup flour
1/2 cup coconut flour
1/2 cup corn meal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 cans coconut milk, unsweetened (divided)
1 cup unsweetened coconut, finely shredded
- coconut oil, for frying
DIPPING SAUCE:
1/2 cup unsweetened almond butter
1 tablespoon key lime juice
2 tablespoons sriracha sauce
1/3 cup coconut milk, unsweetened

How To Make coconut shrimp with almond sriracha dipping sauce

Step 1

Place the four ingredients for the dipping sauce in a bowl and stir well to combine; set aside.

Step 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.
Step 3

In two separate dishes, place the flour in one and coconut in the other.
Step 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.
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