Prep Time: 15 Mins
Cook Time: 10 Mins
Servings: 4 servings
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 cup (240 ml) coconut milk
- 1 cup (100 g) shredded unsweetened coconut
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) garlic powder
- Salt and pepper to taste
- Oil for frying (vegetable or coconut oil)
- 1/2 cup (120 ml) coconut cream
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 g) grated lime zest
- 1 clove garlic, minced
- 1 tablespoon (15 g) fresh cilantro, chopped (optional)
- Salt to taste
Instructions
🥄 Instructions:
- In a bowl, combine coconut milk, eggs, baking powder, garlic powder, salt, and pepper; whisk until smooth.
- In a separate bowl, add flour and season with salt.
- Dip each shrimp first in the flour, then into the coconut milk batter, and finally coat with shredded coconut.
- In a large frying pan, heat about 1/2 inch of oil over medium heat until shimmering.
- Fry the shrimp in batches, cooking 2-3 minutes on each side until golden brown and cooked through.
- Use a slotted spoon to transfer to paper towels to drain.
- In a mixing bowl, combine coconut cream, lime juice, lime zest, minced garlic, cilantro (if using), and salt; mix until well combined.
- Drizzle the creamy sauce over the fried coconut shrimp or serve on the side.