Peanut Coconut Shrimp with Sriracha Peanut Dipping Sauce
I partnered with the Peanut Bureau of Canada to develop this recipe. It was a pretty easy decision for me to work with the Peanut Bureau, since I love peanuts! As always though, my opinions remain my own. And, my opinion is that peanuts are awesome.
The holidays are almost here, and with them comes an influx of parties, dinners, get-togethers, and food! Everyone has their favorite holiday dishes that they look forward to at Christmas dinner, but I think party finger foods have a certain allure..which is why they’re so addictive! Ahhhh even I have trouble hitting the off switch when I encounter some of my favourites!
Shrimp: yes. Stuffed mushrooms: No. No. No. And please no mini quiches.
I know you want to be the person who brings the star appetizer to a get-together, so I’ve teamed up with the Peanut Bureau of Canada to develop a delish one that you can be excited to prep and share with your fellow partygoers! I love cooking with peanuts and peanut butter, because I know that everyone – including my hard-to-please kids, is going to enjoy the recipe. I’ve done crispy tofu with peanut sauce, peanut chicken, salty peanut squares, and now – these peanut coconut shrimp! Go peanuts!
I don’t think many people realize the benefits of peanuts. First off, they’re actually the highest-protein nut, and they’re full of good fats. If you’re avoiding trans fats like you should be, it’s good to know that most peanut butters in Canada have zero trans fat. So yes, you do get heart-healthy fats from peanuts and peanut butter! (Lots of clients ask me this)
The funny thing is that even salted peanuts contain less sodium than a slice of bread. If you’re craving something salty for a snack, peanuts are perfect. Who doesn’t love a handful of salted peanuts at snack time? Delish. For more information about peanuts, go to peanutbureau.ca.
This recipe can be made two ways: I baked it, but you can also fry it in a pan or, use an air fryer. Baking and air frying use the least amount of oil, and baking will yield a more breaded, less crispy crust. How you cook these depends on what you feel like doing and what your guests will prefer. However you make them, you’ll love the combination of salty peanuts and sweet coconut! Dipped into a spicy peanut sauce, they’re going to be the first app gone at the party!
You’ll see that I write to divide the peanut-coconut mixture into three bowls. That’s because when the shrimp is dipped into the egg and then into the peanut-coconut mixture, the mixture gets wet. If it becomes too wet, it won’t stick to the shrimp! You have to coat the shrimp in three batches so this doesn’t happen.
You're going to be the most popular person at the holiday party with these scrumptious shrimp! Easy and quick to prepare, they're perfect for a crowd.
- 1 pound peeled raw shrimp
- 2 cups salted peanuts finely ground in a food processor
- 2 cups shredded sweetened coconut I prefer the long shred type
- 3 eggs beaten
- 1/2 cup flour
- Cooking oil spray
- 1/2 cup peanut butter
- 1/3 cup water or more as needed
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 clove garlic finely minced or pressed
Preheat oven to 400F.
Mix the peanuts and coconut together and then divide into three bowls.
Put the beaten eggs and flour each in other bowls.
Grease a baking sheet.
Working in three batches, dip each shrimp into the flour, then into the egg, then into the peanut-coconut mixture, pressing the shrimp into the mixture to coat both sides.
Once each batch of the peanut-coconut mixture is finished, replace it with the next batch.
Lay each coated shrimp onto the baking sheet.
Once all of the shrimp are coated and on the sheet, spray with cooking oil and put into the oven.
Bake at 400F for around 20 minutes, turning once. Watch closely.
If you’re frying the shrimp, fry in batches, watching closely - they’ll burn easily!
Fry in a heavy skillet in around 1/2 inch of oil, flipping once. When done, remove from oil and drain on paper towel.
Combine the sauce ingredients together and whisk or, blend with a hand blender or regular blender. Add more water as needed to bring to desired consistency.
Serve with shrimp.