Coconut Shrimp with Sweet Chili Sauce
Coconut Shrimp with Sweet Chili Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 19
- Cholesterol
- 153
- Sodium
- 526
- Total: 1 hr 5 min (includes chilling time)
- Active: 30 min
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 19
- Cholesterol
- 153
- Sodium
- 526
- Total: 1 hr 5 min (includes chilling time)
- Active: 30 min
Ingredients
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 1/4 cups sparkling water
1 large egg
1 1/2 cups sweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup cornstarch
1 pound large shrimp (21- to 25-count), peeled, deveined and butterflied with tails left on
Safflower oil or other flavorless oil, for frying
Sweet chili sauce, such as Mae Ploy, for serving
Directions
- In a large bowl, whisk together the flour, baking powder, granulated garlic, paprika and a sprinkle of salt and pepper. Whisk in the sparkling water and egg. In a separate bowl, mix together the coconut and breadcrumbs. Put the cornstarch in a third shallow dish. Line a baking sheet with parchment paper.
- Take each shrimp by its tail, dust it in the cornstarch, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture, then place it on the prepared baking sheet. Repeat with the remaining shrimp. Pop the shrimp in the freezer for about 30 minutes.
- Pour enough oil in a cast-iron skillet to come halfway up the sides of the skillet and heat until nice and hot, about 375 degrees F.
- Fry the shrimp in batches until golden brown and crispy, about 2 minutes on each side. Drain them on a paper towel-lined plate and serve right away with a side of sweet chili sauce.
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Stocking-Foot Contessa
<div><div>I loved this show (which I guess is no longer on regularly) enough to set the dvr to record the shows when the Cooking Channel decides to randomly broadcast it. Anyway, this is one of the many recipes I'm made of Laura's and like the others it was easy and delicious! Actually all the recipes in this episode were a hit at my house. <br /></div></div>
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