Coconut Shrimp With Peanut Sauce Recipes

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Steps:

• Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
• Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
• Preheat a grill or grill pan.
• Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
• Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

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.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
• Put other 1/4 cup flour in a bowl.
• Put coconut into another bowl.
• Hold shrimp by tail and dredge in flour, shaking off excess flour.
• Dip in egg/beer batter, allow excess to drip off.
• Roll shrimp in coconut and place on baking sheet lined with wax paper. Refrigerate for 30 minutes.
• Meanwhile, heat oil in deep fryer to 350 degrees (175C).
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
• Pina Colada Dipping Sauce.
• 1/2 cup sour cream.
• 1/4 Pina Colado nonalcoholic drink mix.
• 1/4 cup crushed pineapple (canned).
• 2 tablespoons sugar.
• Combine all ingrediants and chill while you prepare the shrimp.

COCONUT LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce: Puree all ingredients in processor until smooth.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
• Transfer marinade to 13x9x2-inch glass baking dish.
• Add shrimp and turn to coat.
• Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat).
• Thread 5 shrimp onto each of 4 skewers.
• Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Alternatively, you can grill shrimp under a preheated broiler.
• Serve shrimp with peanut sauce.
• Serve with steamed rice.