coconut shrimp

Coconut Shrimp

PREP TIME10minutes mins

COOK TIME20minutes mins

SERVINGS3 servings

INGREDIENTS

  

• 12 oz. XL shrimp, deveined and tails removed thawed
• 1 C. cornstarch
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 C. coconut cream skimmed from coconut milk
• 1/2 C. condensed milk
• 1/4 C. mayo
• vegetable oil for frying
• sliced green onions optional, for garnish

INSTRUCTIONS

 

• Heat oil to 350 degrees in a medium-sized skillet.
• Add cornstarch, salt, and pepper to Ziploc bag. Shake to combine.
• Add shrimp to the cornstarch mixture, close the bag, and shake to coat.
• Fry shrimp in batches until breading is golden brown and shrimp look opaque, about 3-4 minutes per side depending on size.
• Place shrimp on a plate lined with paper towels to absorb excess oil.
• Combine coconut milk, condensed milk, and mayo in a saucepan and place over medium heat. Stir continuously to avoid burning.
• When sauce begins to bubble, about 3-4 minutes of cooking, remove from heat and set aside.
• Toss shrimp in the coconut sauce to coat, then garnish with green onions if using. Serve over rice or noodles.