Description
A delightful creamy coconut shrimp recipe that combines crispy shrimp with a rich coconut sauce, perfect for family dinners or festive gatherings.
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
- Gather all the ingredients together.
- Mix the cornstarch, coconut flour, salt, and black pepper in a shallow dish.
- Coat the shrimp with this flour mixture, ensuring each piece is well covered.
- Shake off any excess flour and set the shrimp aside.
- Heat the oil in a large skillet over medium-high heat.
- Add the shrimp carefully, being cautious not to overcrowd the pan.
- Fry them until golden brown and crispy, turning occasionally for about 1-2 minutes on each side.
- Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Whisk together the coconut milk, coconut cream, mayo, cornstarch, and coconut sugar until well combined in a medium saucepan.
- Heat the mixture over medium heat, stirring often, until it reaches a creamy and thick consistency.
- Add the fried shrimp into the pan and toss them until evenly coated in the sauce.
- Fold in the shredded coconut, mix gently, and turn off the heat immediately.
- Serve your creamy coconut shrimp warm with steamed rice.
Notes
For an extra kick, consider adding spices like chili powder or paprika to the flour mixture.
