Description
A quick and easy Asian party starter featuring crispy shrimp coated in a creamy, slightly sweet coconut sauce with toasted shredded coconut and fresh green onions.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- ½ cup shredded unsweetened coconut (toasted)
- ¼ cup cornstarch
- 1 cup full-fat coconut milk
- ⅓ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- Salt and pepper, to taste
- Vegetable or canola oil, for frying
- 2 tablespoons green onions, thinly sliced
Instructions
- Pat the peeled and deveined shrimp dry with paper towels.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
- Place cornstarch in a shallow bowl. Lightly dredge each shrimp in the cornstarch, shaking off excess.
- Heat about 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Fry shrimp in batches for about 2 minutes per side or until golden and crispy. Remove shrimp and drain on paper towels.
- In a bowl, whisk together coconut milk, mayonnaise, honey, lime juice, minced garlic, ground ginger, salt, and pepper until smooth. Adjust seasoning to taste.
- Toss the warm shrimp gently in the sauce until coated. Sprinkle toasted coconut and sliced green onions over the top.
- Serve immediately while warm.
Notes
Toast the shredded coconut for best flavor and crunch. Do not overcrowd the pan when frying shrimp to keep them crispy. Use full-fat coconut milk for a richer sauce. Adjust honey and lime juice to taste. Sauce is best made fresh. Leftover sauce can be used as a dip or drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: About 4-5 shrimp per
- Calories: 280
- Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 23
Keywords: creamy coconut shrimp, Asian appetizer, party starter, crispy shrimp, coconut sauce, easy shrimp recipe