Description
This coconut shrimp is broiled to create a crispy crust. It can come together in just 35 minutes. Plus, there are two dipping sauces for you to choose from.
Ingredients
Units
Scale
- FOR THE COCONUT SAUCE:
- 1/2 can full fat coconut milk (save the remainder for use in another recipe, such as a smoothie)
- 2 to 3 tablespoons honey or agave nectar
- A pinch of fine sea salt
- 1 teaspoon arrow root powder or corn starch
- FOR THE TAHINI GINGER SAUCE:
- 2 tablespoons plus 2 teaspoons tahini paste (sesame seed butter)
- 2 inches fresh ginger, grated
- Zest of 2 oranges
- 1 tablespoon plus 1/2 teaspoon rice wine vinegar
- 2 teaspoons soy sauce (use gluten-free for gluten-free eaters)
- 2 to 3 teaspoons honey or agave nectar
- 1/2 to 1 teaspoon red pepper flakes
- FOR THE COCONUT SHRIMP:
- 1 pound shrimp (preferably wild caught), peeled, and patted dry
- 1/4 cup coconut flour (you can sub an all-purpose flour if gluten-free isn’t a concern)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2 eggs, whisked
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1 cup unsweetened, shredded coconut
Instructions
- FOR THE COCONUT SAUCE:
- Add the coconut milk to a small sauce pan. Bring to a boil, reduce to a simmer. Add the honey/agave nectar and the sea salt. Whisk to combine.
- Spoon out a tablespoon of the coconut milk into a small dish, add the arrow root powder/corn starch and whisk until smooth.
- Whisk the arrow root mixture into the pan of coconut milk. Allow to simmer, while whisking for 2 to 3 minutes, or until the sauce thickens. Remove from heat and set aside until ready to serve.
- FOR THE TAHINI GINGER SAUCE:
- Whisk all ingredients together in a small mixing bowl until well combined. Taste and adjust seasonings as needed. Add more tahini paste to thicken, more red chili flakes for more spice, more honey for more sweetness, or more soy sauce for more salt. Set aside until you are ready to serve.
- FOR THE COCONUT SHRIMP:
- Preheat your broiler. If you are using an electric oven, position your rack in the middle of the oven. Line a rimmed cookie sheet with a cookie drying rack and spray lightly with cooking spray.
- Set up an assembly line for your dredging station. Place the coconut flour and salt and pepper in a shallow bowl and stir to combine the seasonings. In a separate bowl add the whisked eggs, and salt and pepper. In a third bowl add the shredded coconut.
- Start by dipping the shrimp in the coconut flour, tap it a few times to get any excess off. Next dip it in the whisked eggs and allow any excess to drip off. Follow by dipping the shrimp into the shredded coconut. Place the shrimp on the greased wire rack.
- Repeat the dredging steps until all the shrimp are coated. Once you get the hang of it you can do 2 shrimp at the same time, holding one in each hand.
- Once all the shrimp are covered in coconut, lightly spray them with cooking spray on each side.
- Broil the shrimp for 3 minutes on each side. NOTE: If you are using a gas broiler where the flame is really close to the shrimp, you will only need to broil the shrimp for 2 minutes on each side. Be very careful because the coconut can burn quickly. You will know the shrimp is done when the tails have turned pink, the shrimp has curled up a little, and the coconut has been toasted.
- Serve shrimp immediately with the coconut sauce and the tahini ginger sauce on the side. You can store leftovers in the fridge for up to 2 days, although they are best when fresh because that’s when the coconut is crispy.
Notes
Coconut shrimp adapted from Weelicious.
