Ingredients

  • 24 large or jumbo Ocean Garden shrimp, peeled & deveined
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cayenne pepper
  • 4 egg whites
  • 2 1/2 cups sweetened shredded coconut
  • Canola or peanut oil
  • 1/4 cup chicken stock
  • 3 ounces unsweetened coconut milk
  • 1 ounce lime juice
  • 1 ounce soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon hot sauce (optional)
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped ginger
  • 1 1/2 cups creamy peanut butter
  • 1/4 cup chopped cilantro

Directions

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