Description
A quick and easy recipe for creamy coconut shrimp that combines crispy shrimp with a luscious coconut sauce.
Ingredients
- 2 pounds raw frozen jumbo shrimp (thawed, peeled, and deveined)
- 12 tablespoons coconut flour
- 6 tablespoons cornstarch
- 2 cups coconut milk (full fat)
- 1 cup coconut cream
- 1/2 cup shredded coconut
- 4 tablespoons mayo
- 4 tablespoons coconut sugar
- 4 tablespoons cornstarch
- Oil for frying
- Salt and black pepper to taste
- A pinch of fish sauce (optional)
Instructions
- Mix cornstarch, coconut flour, salt, and black pepper in a shallow dish. Coat the shrimp with the mixture and shake off the excess.
- Heat oil in a large skillet over medium-high heat. Fry shrimp until golden brown, about 1-2 minutes on each side. Drain on paper towels.
- In a saucepan, whisk together coconut milk, coconut cream, mayo, cornstarch, and coconut sugar over medium heat until thickened.
- Add fried shrimp to the sauce and toss to coat. Fold in shredded coconut.
- Serve warm with steamed rice.
Notes
For extra flavor, experiment with spices like paprika, garlic powder, or cayenne. Consider adding fresh herbs to the sauce for an aromatic lift.