Coconut Shrimp With Sweet Chili-Lime Sauce

"This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special!"
 
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Ready In:
30mins
Ingredients:
12
Yields:
16 shrimp
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ingredients

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directions

  • SAUCE:

  • Can be made 1 day ahead, covered and chilled.
  • Mix all ingredients in small bowl.
  • FOR SHRIMP:

  • Whisk first 4 ingredients in medium bowl.
  • Add egg and club soda; whisk just until combined but still lumpy.
  • Let stand 15 minutes.
  • Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
  • Attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
  • Line baking sheet with paper towels.
  • Spread coconut on plate.
  • Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
  • Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Ensure oil comes back to 375 before adding each batch.
  • transfer shrimp to paper towels to drain.
  • Serve hot with dipping sauce.

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Reviews

  1. This review is of the sweet chili-lime sauce which I used with a baked coconut shrimp recipe that I had. Very very good!! This was super tasty with our shrimp and I can hardly think of a better sauce to use with coconut shrimp. Thanks so much for posting!
     
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