Best Spicy Peanut Coconut Shrimp Recipes

COCONUT SHRIMP WITH SPICY PEANUT SAUCE

Steps:

• Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
• In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
• Spicy Peanut Sauce
• Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
• Bring the sauce to room temperature, and serve it with the coconut shrimp.

SPICY PEANUT-COCONUT SHRIMP

Steps:

• Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly. Immediately remove from skillet.
• Heat oil in large nonstick skillet over medium-high heat. Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque. Add cilantro; toss well and transfer to serving plates. Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts. Garnish with lime wedges.