Battered Coconut Shrimp

These coconut shrimp are marinated in a delicious sweet and sour mixture, then a batter is prepared, and they are breaded with dehydrated coconut. In the end, they have a crispy texture on the outside and soft on the inside. You can serve them with lemon, soy sauce, sweet and sour sauce, or your favorite accompaniments.
Ingredients
4
Servings
  • 1/4 cups lemon juice  , for marinating 1/4 cups lemon juice , for marinating
  • 1 tablespoon soy sauce, for marinating 1 tablespoon soy sauce, for marinating
  • 2 tablespoons coconut cream  , for marinating 2 tablespoons coconut cream , for marinating
  • 3 tablespoons cilantro, finely chopped, for marinating 3 tablespoons cilantro, finely chopped, for marinating
  • 2 cups shrimp 2 cups shrimp
  •   flour  , for breading flour , for breading
  • 1/2 cups cornstarch, for the batter 1/2 cups cornstarch, for the batter
  • 1/4 cups flour  , for the batter 1/4 cups flour , for the batter
  • 1 teaspoon baking powder  , for the batter 1 teaspoon baking powder , for the batter
  • 1 teaspoon salt  , for the batter 1 teaspoon salt , for the batter
  •   sparkling water, very cold, for the batter sparkling water, very cold, for the batter
  • dried coconut, in powder
  •   oil  , for frying oil , for frying
  •   cilantro, finely chopped, for garnish cilantro, finely chopped, for garnish
  • sweet and sour sauce, for serving
  • Sriracha sauce, for serving
  • thai rice, for serving
  • lemon , for serving
Preparation
20 mins
15 mins
Low
  • Mix the lime juice, soy sauce, coconut cream, and cilantro in a bowl.
  • Marinate the shrimp with the lime juice mixture you prepared earlier and let it rest in the refrigerator for 10 minutes.
  • Prepare the batter with cornstarch, flour, baking powder, salt, and gradually add sparkling water until you get a semi-thick mixture. Let it rest for 10 minutes.
  • Remove the shrimp from the marinade.
  • To bread: Dip the shrimp in flour, then in the batter, and finally in the coconut. Make sure to do it one by one and ensure the coating adheres well.
  • Fry the shrimp in plenty of hot oil; you can heat it while preparing the previous steps. Fry each shrimp for about 5 minutes.
  • Serve the coconut shrimp, sprinkle with cilantro, and accompany with Thai-style rice, sweet and sour sauce (you can add a bit of sriracha), and lime juice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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