Go Back
Print

Peanut Coconut Shrimp with Sriracha Peanut Dipping Sauce

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.

Ingredients

Peanut Coconut Shrimp:

  • 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

Sauce:

  • 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

Instructions

Shrimp:

  1. Preheat oven to 400F.
  2. Mix the peanuts and coconut together and then divide into three bowls.
  3. Put the beaten eggs and flour each in other bowls.
  4. Grease a baking sheet.
  5. 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.
  6. Once each batch of the peanut-coconut mixture is finished, replace it with the next batch.
  7. Lay each coated shrimp onto the baking sheet.
  8. Once all of the shrimp are coated and on the sheet, spray with cooking oil and put into the oven.
  9. Bake at 400F for around 20 minutes, turning once. Watch closely.
  10. If you’re frying the shrimp, fry in batches, watching closely - they’ll burn easily!
  11. Fry in a heavy skillet in around 1/2 inch of oil, flipping once. When done, remove from oil and drain on paper towel.

Sriracha Peanut Sauce:

  1. 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.
  2. Serve with shrimp.