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COCONUT SHRIMP YUCATAN WITH SPICY PEANUT SAUCE
This is a product of trial and error, studying other folks' recipes, and hopefully a little ingenuity of my own. I finally updated it on 9/5/10 and hit a home run with the shrimp. If you have an allergy to nuts, just eliminate that sauce and prepare one that pleases you---I promise it will still be good.
Serves 2

12 jumbo shrimp -- peeled and deveined
3/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 teaspoon ground habanero chiles -- or cayenne
2 egg whites
1 1/2 cups sweetened shredded coconut
Peanut oil for frying
Lime wedges for garnish
PEANUT SAUCE:
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup fat-free milk
2 cloves garlic -- minced
2 tablespoons grated onion
1 tablespoon lime juice
1/2 large habanero chile -- seeded and minced
Pinch kosher salt

MAKE THE SAUCE FIRST: Place all ingredients into small saucepan and stir mixture well to combine flavors. Heat over medium-low heat; simmer, stirring occasionally, about 15-20 minutes or until sauce is thickened, shiny and smooth. DO NOT BOIL. Cover tightly and keep warm

1. Pat the shrimp dry with a paper towel; butterfly them if desired. In a small bowl combine cornstarch, salt, white pepper, and chili powder.
2. In a separate bowl, whisk the egg whites until opaque and foamy.
3. In another bowl, place the coconut.
4. In a large heavy skillet, heat the oil to 350 F
5. Coat the shrimp with the cornstarch; then dip into the egg white. Press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
6. Gently submerge the shrimp into the hot oil 2 or 3 at a time. Fry for about 2 minutes or until golden brown, turning them once. Serve immediately with Peanut Sauce and lime wedges. Nutritional Analysis Per Serving: Calories 425
Sugars 8 g; Total Carbohydrates 13 g; Fat 24 g; Sodium 435mg; Cholesterol 240 mg; Protein 41g; Fibetr 3 g; Potassium 539 mg

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