The Zenbelly Cookbook
prep time: 15 minutes | cook time: 15 minutes | serves: 4 to 6
For the love of coconut. And succulent shrimp. And the perfect crispy texture.
- JJ W. favorited Coconut Shrimp With Clementine Chili Dipping Sauce 13 Aug 04:16
- Victory Belt published her project Coconut Shrimp With Clementine Chili Dipping Sauce 27 Mar 06:00
You Will Need
Make the dipping sauce: Place the ingredients for the sauce in a blender and blend until smooth. Transfer to a small saucepan and cook over medium heat for 4 to 5 minutes, or until thickened. Remove to a small serving bowl.
Preheat the frying oil: Heat a large, heavy pot over medium heat and melt the coconut oil. Heat the oil to 350°F. (If you don’t have a thermometer, you can test the temperature of the oil by dropping a few shreds of coconut in it; if they sizzle immediately, the oil is ready.)
Prepare the shrimp: Set out three shallow bowls. In the first one, mix
together the tapioca starch, salt, cayenne pepper, and white pepper.
In the second bowl, whisk the egg whites until they’re frothy.
In the third bowl, pour in the shredded coconut.
Grabbing the shrimp by their tails, dredge them first in the tapioca mixture, then in the egg whites, then in the coconut.
Once they’re all coated, drop them into the hot oil, about 6 to 8 at a time, making sure not to crowd them.
Fry for 2 to 3 minutes per side, until golden brown. Remove to a wire rack to drain. Keep warm in the oven while you fry the remaining batches. Serve hot with the dipping sauce.
Note: Look for the Organicville brand of Sriracha sauce, which has cleaner ingredients, or make your own if you’re feeling adventurous. You’ll find a fantastic recipe in Food for Humans by Michelle Tam and Henry Fong.