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Ingredientes
- 24 lrg shrimp - (15/20 ct) peeled, deviened, and butterflied
- 1/2 c. cornstarch
- 1/4 tsp kosher salt
- 1/4 tsp freshly-grnd white pepper
- 1/4 tsp cayenne pepper
- 4 x egg whites
- 2 1/2 c. sweetened shredded coconut (or possibly 2 1/2 c. shredded fresh coconut) Canola or possibly peanut oil for frying
- 1/4 c. chicken stock
- 3 ounce unsweetened coconut lowfat milk
- 1 ounce lime juice
- 1 ounce soy sauce
- 1 Tbsp. fish sauce (or possibly 2 to 3 anchovies, grnd)
- 1 Tbsp. warm sauce
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 1/2 c. creamy peanut butter
- 1/4 c. minced cilantro
Direcciones
- Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites till foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, 6 at a time. Fry for about 3 min or possibly till golden. Remove them to a rack to drain. Serve with Peanut Sauce.
- Peanut Sauce: In a food processor, puree the chicken stock, coconut lowfat milk, lime juice, soy sauce, fish sauce, warm sauce, minced garlic, and ginger. Add in the peanut butter and pulse to combine. Mix in the cilantro and keep refrigerated till ready to serve.
- Bring sauce to room temperature and serve with coconut shrimp. (Makes approximately 2 c.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 550 | |
| Calories from Fat 342 | 62% |
| Total Fat 40.77g | 51% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 966mg | 40% |
| Potassium 575mg | 16% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.81g | 5% |
| Protein 21.46g | 34% |
