Dreaming of a dish that’s both indulgent and surprisingly simple to make? Look no further than our creamy coconut shrimp recipe! This delightful dish combines the sweet, nutty flavor of coconut with succulent shrimp, all enveloped in a rich and creamy sauce. Perfect as an appetizer, a light main course, or a crowd-pleasing snack, this recipe is sure to become a new favorite. Get ready to bring a taste of paradise to your kitchen!
(Why This Recipe Works)
Our creamy coconut shrimp recipe stands out because it perfectly balances textures and flavors. The shrimp is lightly coated and fried or baked to a golden crisp, providing a satisfying crunch that contrasts beautifully with the tender shrimp inside. The creamy coconut sauce, infused with aromatic spices, adds a layer of richness and warmth that complements the sweetness of the coconut. Plus, it’s a relatively quick and easy dish to prepare, making it ideal for busy weeknights or relaxed weekend gatherings.
(Ingredients You’ll Need)
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened or sweetened, your preference)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup milk
- Vegetable oil, for frying (or cooking spray for baking)
For the Creamy Coconut Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup coconut milk (full-fat recommended for creaminess)
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes (optional)
(Instructions)
- Prepare the Shrimp: Pat the shrimp dry. In a shallow dish, combine the flour, cornstarch, baking powder, salt, and pepper. In another shallow dish, whisk the egg and milk. Place the shredded coconut in a third shallow dish.
- Coat the Shrimp: Dredge each shrimp in the flour mixture, then dip it in the egg mixture, and finally coat it thoroughly with the shredded coconut, pressing gently to adhere.
- Cook the Shrimp:
- Frying: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Carefully add the shrimp in a single layer and cook for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Baking: Preheat your oven to 400°F (200°C). Arrange the coated shrimp on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
- Make the Creamy Coconut Sauce: While the shrimp is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the coconut milk, sweet chili sauce, lime juice, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
- Serve: Drizzle the creamy coconut sauce over the cooked shrimp or serve it on the side for dipping. Garnish with fresh cilantro or lime wedges, if desired.
(Tips and Variations)
- For extra flavor, marinate the shrimp in a little lime juice and garlic powder for 15-20 minutes before coating.
- Adjust the amount of sweet chili sauce and red pepper flakes to your spice preference.
- Serve this creamy coconut shrimp with rice, noodles, or a fresh salad for a complete meal.
(Conclusion)
Our creamy coconut shrimp recipe is a delightful combination of crispy, savory, and sweet. It’s an easy way to impress your family and friends with a dish that tastes like a tropical getaway. So, why wait? Head to your kitchen and create this little piece of paradise today!