Coconut Shrimp with Cilantro-Lime Dipping Sauce

2013-08-12
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

    310
  • Fat

    16 g
  • Cholesterol

    50 mg
  • Sodium

    560 mg
  • Carbohydrate

    31 g
  • Fiber

    0 g
  • Protein

    9 g

Coconut shrimp with cilantro-lime dipping sauce. Fried coconut-glazed shrimp served with homemade cilantro-lime dipping sauce. Delicious! Use this shrimp recipe as an appetizer or main dish.

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Coconut Shrimp with Cilantro-Lime Dipping Sauce

Ingredients

  • 1 pound (480 g) jumbo shrimp,peeled, deveined and patted dry
  • For Cilantro-Lime Dipping Sauce:
  • 1/3 cup (80 ml) freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 cloves garlic, peeled and minced
  • 1 long red chile, seeded and minced
  • 1 tablespoon granulated sugar
  • 2 tablespoons finely chopped cilantro leaves
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 cups shredded unsweetened coconut
  • vegetable oil

Method

Step 1

To Make Cilantro-Lime Dipping Sauce: In a small mixing bowl, combine lime juice, soy sauce, fish sauce, minced garlic, chile, sugar, and cilantro. Mix well and set aside.

Step 2

Coconut Shrimp: In a bowl, combine cornstarch and salt. Mix well and set aside.

Step 3

In another bowl, beat egg whites until frothy. Dredge shrimp in cornstarch mixture, dip in egg whites, then dip into coconut, turning to coat well. Set aside on a baking sheet.

Step 4

In a deep nonstick skillet, add vegetable oil to a depth of 2 inches (5 cm). Heat on medium-high heat to 350°F(180°C).

Step 5

Add shrimp to hot oil in batches and cook until golden(2-3 minutes). Using a slotted spoon, transfer coconut shrimp to a paper towel-lined plate to drain.

Step 6

To serve dip coconut shrimp in cilantro -lime sauce.

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