Coconut Shrimp with Sweet Rum Dipping Sauce Recipe

"I created this recipe for a cooking contest on another website. It's first life was as a chicken, but reincarnated as shrimp! You can go either way. For chicken, use 1/2 lb boneless skinless breast cut into bite-sized nuggets. I really love this technique - as the coconut breading stays put and it is crunchy golden deliciousness! Serving size is a hearty 6 large shrimp per person."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (188.2 g)
Calories 381.3
Total Fat - 13.1 g
Saturated Fat - 6.9 g
Cholesterol - 55.7 mg
Sodium - 1993.4 mg
Total Carbohydrate - 54 g
Dietary Fiber - 7 g
Sugars - 11.9 g
Protein - 10.3 g
Calcium - 59.9 mg
Iron - 2.3 mg
Vitamin C - 12.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Make he sauce by combining all the ingredients in a small bowl. Mix well and set aside.

Step 2

In a small bowl, place the cornstarch, salt and cayenne pepper. Mix well and set aside.

Step 3

In another small bowl, add the egg whites and whisk until foamy, about 2 minutes. Set aside.

Step 4

In another small bowl, mix the panko crumbs and the coconut flakes. Set aside.

Step 5

Place the butterflied shrimp in a small bowl and salt lightly. Mix well and let sit for two minutes.

Step 6

Take two shrimp and put them in cornstarch bowl, shake and dredge to coat completely, then take each piece and dip it in the egg white, covering completely. Dip each piece in the coconut panko mix until fully covered. Set aside on a large plate. Repeat until all pieces are coated.

Step 7

Pour about a half inch of oil into a heavy, non-stick frying pan and heat the oil at medium high heat. Drop a piece of panko into the hot oil. If it sizzles immediately, you're good to go. Reduce heat slightly.

Step 8

Fry the shrimp carefuly, taking care not to overcrowd the pan. They cook fast! When golden brown, turn and fry the other side. Set aside on a paper-towel covered plate while the other shrimp cook. Serve immediately, giving each person a small sauce bowl with the dipping sauce.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the chili sauce with honey for a sweeter dipping sauce. The benefit of this substitution is that honey is a natural sweetener that will give the sauce a more mild, sweet flavor that is less spicy than the chili sauce.
Substitute the panko breadcrumbs with crushed cornflakes for a crunchier coating. The benefit of this substitution is that the cornflakes will provide an even crunchier texture and a more subtle flavor to the coating than the panko breadcrumbs.

Serve with

Garlic Roasted Asparagus: This simple side dish is a great way to round out the meal. Roast asparagus in the oven with garlic and olive oil for a delicious and healthy accompaniment to the coconut shrimp. The asparagus will soak up the flavors from the coconut and rum dipping sauce, making for a delicious and balanced meal.

Coconut Rice: This flavorful side dish is a great complement to the coconut shrimp. Cook jasmine rice with coconut milk, butter, and a pinch of salt for a creamy and delicious accompaniment. The coconut flavor in the rice will pair perfectly with the coconut shrimp and the garlic roasted asparagus for a complete meal.

FAQ

Q: How long should I fry the shrimp?

A: Fry the shrimp until golden brown, about 1-2 minutes per side. Take care not to overcrowd the pan.

Q: What temperature should I cook the shrimp?

A: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.

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Fun facts:

The rum used in this recipe is a traditional Caribbean spirit, believed to have been introduced to the region by Christopher Columbus in the 15th century.

The sweet chili sauce used in this recipe is a popular condiment in Thailand, where it is often served with seafood dishes such as this Coconut Shrimp.