Coconut Shrimp with Thai Dipping Sauce
|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.