Coconut Shrimp Recipe
Spicy coconut sauce, Asian coleslaw, crispy kale.
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Ingredients
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Coconut Shrimp
Spicy Coconut Sauce
Asian Coleslaw
Crispy Kale
Method
Coconut Shrimp
- 1
Prepare the Shrimp
In a bowl, season the shrimp with salt and black pepper. Set aside.
- 2
- 3
Bread the Shrimp
Dip each shrimp into the coconut flour, then into the eggs, and finally coat with shredded coconut.
- 4
Fry the Shrimp
In a large skillet, heat oil over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
Spicy Coconut Sauce
- 5
Combine Ingredients
In a small saucepan, combine coconut milk, Sriracha, lime juice, honey, minced garlic, and salt.
- 6
Heat the Sauce
Simmer the sauce over low heat for about 5 minutes, stirring occasionally. Remove from heat and set aside.
Asian Coleslaw
- 7
Mix the Vegetables
In a large bowl, combine shredded cabbage, shredded carrots, chopped green onions, and chopped cilantro.
- 8
Prepare the Dressing
In a small bowl, whisk together rice vinegar, sesame oil, and salt.
- 9
Combine Dressing and Vegetables
Pour the dressing over the vegetable mix and toss well to combine. Let it sit for at least 10 minutes to allow flavors to meld.
Crispy Kale
- 10
Prepare the Kale
Preheat the oven to 350°F (175°C). On a baking sheet, toss the kale pieces with olive oil and salt.
- 11
Bake the Kale
Spread the kale in an even layer and bake for 10-15 minutes, or until crispy. Keep an eye on it to prevent burning.
