Thai Coconut Shrimp
Want to try something different for dinner? Make Thai Coconut Shrimp, paired with a sweet Thai dipping sauce.
Ingredients
- Coconut Shrimp
- 1/2 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 egg
- 1/3 cup cold water
- 1/2 cup shredded unsweetened coconut
- 1 lb. large raw shrimp, thawed with tails on
- 1 cup coconut oil for frying
- Thai Dipping Sauce
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup white vinegar
- 2 tsp. salt
- 1 tsp. red pepper flakes
- 1 clove garlic, minced
Instructions
- Coconut Shrimp
- In a medium bowl, combine flour, baking powder, salt and cayenne pepper. Add egg and water, then stir to combine. Spread coconut onto a plate and set next to the bowl of batter.
- Hold shrimp by the tail, dip into batter, then coat with coconut. Set aside on a plate until ready to fry.
- Add oil to a deep frying pan and heat over
- medium-high heat. Add shrimp to oil and reduce heat to medium. Cook about 1 minute per side, until golden brown. Serve with sauce below.
- Thai Dipping Sauce
- In a saucepan over medium heat, combine sugar, water, vinegar, salt, red pepper flakes and garlic. Bring to boil. Reduce heat and simmer for 10 minutes.
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