Crispy Coconut Shrimp with Creamy Coconut Sauce

Menu: Crispy coconut shrimp in creamy coconut-garlic sauce, coconut jasmine rice, and crunchy lime slaw.

Yield: Serves 6

Ingredients

• Shrimp

• 1½ lbs large shrimp, peeled and deveined, tails on

• 1 cup all-purpose flour

• 2 eggs

• 1 cup panko breadcrumbs

• ½ cup shredded sweetened coconut

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

• Oil for frying

• Creamy Coconut Sauce

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 cup canned coconut milk

• ½ cup heavy cream

• 1–2 tbsp honey or brown sugar

• 1 tbsp fresh lime juice

• ½ tsp paprika

• ¼ tsp red pepper flakes

• Salt and black pepper, to taste

• 2 tbsp grated Parmesan (optional)

Directions

1. Prepare the shrimp. Pat the shrimp very dry. Set up 3 bowls: Bowl 1: Flour + garlic powder + paprika + onion powder + salt + pepper. Bowl 2: Beat the eggs. Bowl 3: Panko + shredded coconut. Coat each shrimp in flour → egg → coconut-panko mixture.

2. Fry. Heat about ½ inch of oil over medium-high heat. Fry shrimp in batches for about 2–3 minutes per side, until golden and cooked through. Don’t overcrowd the pan. Place on a wire rack or paper towels.

3. Make the sauce. In a skillet, melt butter over medium heat. Add garlic and cook about 30 seconds. Add coconut milk, heavy cream, honey/brown sugar, lime juice, paprika and red pepper flakes. Simmer gently for 3–5 minutes, stirring, until slightly thickened. Add Parmesan if using. Taste and adjust salt, pepper, lime and sweetness.

4. Combine. Reserve several shrimp for the top of your platter. Gently toss the remaining shrimp in the sauce right before serving. Don’t simmer the crispy shrimp in the sauce or they’ll get soggy.