Description
This Creamy Coconut Shrimp recipe offers a quick and easy way to prepare a delicious, buffet-style dish with crispy fried shrimp coated in a rich and creamy coconut sauce. The combination of coconut flour and cornstarch creates a crunchy texture, while the coconut milk and cream sauce adds a luscious tropical flavor. Perfect for serving with steamed white rice, it delivers a satisfying and flavorful seafood meal in just 25 minutes.
Ingredients
Shrimp and Coating
- 2 pounds raw frozen jumbo shrimp (thawed, peeled, and deveined)
- 12 tablespoons coconut flour
- 6 tablespoons cornstarch
- Salt and black pepper to taste
- Oil for frying
Sauce
- 2 cups coconut milk (full fat)
- 1 cup coconut cream
- 4 tablespoons mayo
- 4 tablespoons coconut sugar
- 4 tablespoons cornstarch
- 1/2 cup shredded coconut
- A pinch of fish sauce (optional)
Instructions
- Gathering: Start by gathering all the ingredients together to ensure a smooth cooking process.
- Coat the shrimp: Mix the flour mixture consisting of coconut flour, cornstarch, salt, and black pepper in a shallow dish. Thoroughly coat the thawed shrimp with this mixture, shaking off any excess flour. This coating step ensures the shrimp will be crispy and flavorful when fried.
- Fry the shrimp: Heat oil in a large skillet over medium-high heat. Carefully add the coated shrimp without overcrowding the pan. Fry the shrimp until golden brown and crispy, about 1-2 minutes on each side. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
- Prepare the sauce: In a medium saucepan, whisk together the coconut milk, coconut cream, mayonnaise, cornstarch, and coconut sugar until smooth. Heat the mixture over medium heat, stirring frequently until it thickens to the desired consistency.
- Toss shrimp in sauce: Add the fried shrimp into the creamy sauce and toss to coat evenly. Fold in the shredded coconut for added texture and flavor, then immediately turn off the heat to prevent overcooking.
- Serve: Serve the creamy coconut shrimp hot, ideally alongside steamed white rice for a complete and satisfying meal. Enjoy the balance of crispy shrimp and rich coconut sauce!
Notes
- Ensure shrimp are well thawed and patted dry before coating to achieve optimal crispiness during frying.
- Do not overcrowd the pan while frying shrimp to maintain oil temperature and crisp texture.
- Adjust the thickness of the sauce by varying cooking time; longer cooking results in a thicker sauce.
- The fish sauce is optional but adds an umami depth to the sauce if desired.
- Serve immediately after coating shrimp in sauce to preserve crispness and flavor.
