Coconut Shrimp With Chili Garlic Sauce
Andrea Potischman
May 29, 2024
Golden-brown, crispy fried coconut shrimp served with a chili garlic sauce is a culinary masterpiece born from the inventive minds of coastal kitchens and delivers a symphony of flavors and textures with each bite. This delightful dish, with roots likely tracing back to the vibrant shores of Southeast Asia, boasts a perfect marriage of succulent shrimp and crisp sweetened coconut.
While the exact origin of this dish remains somewhat of a mystery, it’s believed that this simple, yet incredibly satisfying creation may have emerged from the seaside regions of Thailand, Indonesia, or perhaps Malaysia. Its popularity eventually spread like wildfire, making it a beloved staple in beachside eateries worldwide but especially in the States.
To complement the crunchy exterior and tender shrimp within, I recommend you serve these coconut shrimp with a crunchy Asian-style slaw, or cabbage salad, and fragrant saffron rice. The salsa’s tangy sweetness harmonizes with the richness of the shrimp and the touch of sweetness from the shredded coconut. My go-to sauce is chili garlic sauce which strikes a balance between sweet and spicy, enhancing the crispy texture of the shrimp, numerous other options work just as well, so here are a few others to consider.
- Mango Salsa: A vibrant mix of ripe mango, red onion, cilantro, lime juice, and a touch of jalapeño for a sweet and spicy kick. It provides a refreshing contrast to the richness of the coconut shrimp.
- Pineapple Dipping Sauce: A tropical delight made with crushed pineapple, soy sauce, ginger, and a hint of brown sugar. It complements the coconut flavor beautifully.
- Creamy Lime Dip: A combination of mayonnaise, sour cream, fresh lime juice, and a touch of honey. It adds a creamy, zesty element to the dish.
- Cilantro-Lime Aioli: A tangy aioli infused with fresh cilantro and zesty lime juice. It provides a burst of herbal freshness to every bite.
- Garlic Butter Sauce: Melted butter mixed with minced garlic, a squeeze of lemon, and a sprinkle of parsley. This indulgent sauce offers a luxurious touch to the dish.
Sourcing Fresh Shrimp
Selecting fresh shrimp is paramount for a dish of this caliber. Seek out reputable fishmongers or local markets known for their quality seafood. Ensure the shrimp’s flesh is firm, with a delicate aroma of the ocean, and free of any discoloration. Crafting coconut shrimp is an ode to coastal flavors, a testament to the ingenuity of culinary pioneers, and an invitation to savor the magic of the sea.
Coconut Shrimp With Chili Garlic Sauce
Ingredients:
For the Chili Garlic Sauce:
- 8 ounces red jalapeno peppers
- 2 heads garlic, peeled
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/3 cup white distilled vinegar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 teaspoon water
For the Coconut Shrimp:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs
- 1 cup sweetened shredded coconut flakes
- 1 cup plain panko bread crumbs
- 1 pound medium shrimp, peeled, deveined and tail end removed
- Vegetable oil, for frying
Directions:
- For the Chili Garlic Sauce: Combine the peppers, garlic, salt, sugar, vinegar, and water in a kitchen blender. Blend on medium until still a little chunky. Remove 1/4 of the blended mixture and set aside.
- Turn the blender to high and liquify the remaining contents of the blender. Strain the liquified mixture so that you are left with just the juices. Discard the solids. Add the strained juice and the reserved 1/4 blended mixture from above to a small sauce pot.
- Place the sauce pot over medium-high heat. Once warm, add the cornstarch-water mixture and bring to a boil. Once boiling, remove from heat and allow to cool completely. Set aside until needed.
- For the Coconut Shrimp: In a medium bowl add the flour, cornstarch, salt, pepper, garlic powder, and onion powder. Mix to blend and set aside.
- In a second small mixing bowl whisk the eggs Place the coconut and panko in the bowl of a kitchen mixer, such as a Cuisinart, fitted with a blade attachment, and blend on high till finely chopped. Place in a third mixing bowl near your workstation.
- Line a baking sheet with paper towels and set aside. In a medium-sized pot, heat 2 inches of oil to about 350 degrees F. Once the oil is hot, working in batches, dredge the shrimp in the seasoned flour on all sides. Then place the floured shrimp into the egg and coat the shrimp in the coconut coating, pressing down with your hands gently to coat.
- Lightly fry the shrimp a few at a time until golden, about 2 minutes. Remove the shrimp with a slotted spoon and drain on the paper towel. Repeat with the remaining shrimp.
- To serve, place the shrimp on a platter and the chili garlic sauce on the side for dipping.
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