Coconut Shrimp with Thai Dipping Sauce
Ingredients
1 lb large shrimp, shell removed, tail on (use wild gulf shrimp if possible) | ||
2 small red chilies | ||
1 large lime | ||
1/2 tbs fresh ginger, grated | ||
2 tbs fish sauce | ||
1 tbs light brown sugar | ||
3 tbs coconut flour | ||
2 eggs beaten | ||
1 cup unsweetened coconut, shredded | ||
1 cup panko bread crumbs | ||
1/2 cup coconut oil |
- Stem and halve the pepper lengthwise and remove the seeds. Slice thinly.
- Peel the ginger and chop finely.
- Juice half the lime and cut the other half into wedges.
- To make the dipping sauce, in a small bowl, combine half the ginger, half the jalapeno, the lime juice, fish sauce and coconut brown sugar. Add more jalapeno if desired.
- Spread the coconut flour on a large plate, then place the eggs in a pie plate.
- Combine the shredded coconut and panko on a third large plate.
- Dredge the shrimp in coconut flour, dip in egg and finally coat with the coconut panko mixture.
- Heat the coconut oil in a skillet and fry the shrimp in batches for about 3 minutes or until golden brown.
- Remove the shrimp with a slotted spoon and drain on a wire rack.
- Serve with lime wedges and dipping sauce.
One of my very favorites!