Coconut Shrimp With Sweet Chili Lime Sauce Recipes
COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE
This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special!
Provided by Mrs Goodall
Categories Coconut
Time 30m
Yield 16 shrimp
Number Of Ingredients 12
Steps:
- SAUCE:.
- Can be made 1 day ahead, covered and chilled.
- Mix all ingredients in small bowl.
- FOR SHRIMP:.
- Whisk first 4 ingredients 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 and heat oil over medium heat to 375 degrees.
- Line baking sheet with paper towels.
- Spread coconut on plate.
- Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
- Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Ensure oil comes back to 375 before adding each batch.
- transfer shrimp to paper towels to drain.
- Serve hot with dipping sauce.
Nutrition Facts : Calories 187.8, Fat 14.7, SaturatedFat 12.5, Cholesterol 24.7, Sodium 190.5, Carbohydrate 11.6, Fiber 4, Sugar 1.9, Protein 4.4
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- Whisk first 4 ingredients 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.
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