Coconut Shrimp

First things first, I’d like to say a very enthusiastic “Happy Mothers’ Day!” to my amazing Mom, my favorite cook who has continually inspired me to explore all things culinary! Second, Oh how we love these crispy shrimp with a tropical flair. This is one of our favorite recipes when we want something that tastes like home without having to trek all the way to the import food store to get ingredients. I first became addicted to coconut shrimp at Aldos in Santa Cruz, while enjoying the view of the Harbor along with my family and of course Faith, our German Shepherd, sitting happily under our table. Aldos is known for encouraging local dogs (0r out-of-town dogs) to lounge on their harborside deck. Tonight we ate our coconut shrimp with fries and sweet chili-lime sauce for dipping. The recipe comes from Epicurious.

Enjoying dinner at Aldos with Mom and Dustin. Dogs welcome.

For the Sauce:

3/4 cup Asian sweet chili sauce
3 tablespoons chopped fresh cilantro (we omitted this due to its scarcity in Japan)
2 1/2 tablespoons fresh lime juice

For the Shrimp:

3/4 cup all purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
Vegetable oil (for deep-frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact (the recipe makes enough batter for almost 32 shrimp!)

  • Mix sweet chili sauce and lime juice in small bowl. (Can be made 1 day ahead) Cover and chill.
  • Whisk flour, curry powder, baking powder, and salt in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
  • Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
  • Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut.
  • Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce and fries.

4 thoughts on “Coconut Shrimp

  1. I’m going to try this recipe… I really like hearing the memory that this food elicits, that is one of my favorite things about food – how it can absolutely transport you to another time and place. hmm, food as the means to time travel. oh, anyway, i wanted to say how excellent your pictures look (good job Dustin!), they always make me salivate!

  2. Pingback: Coconut Shrimp with Two Dipping Sauces « becoming pigzilla

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