Imagine yourself away to a tropical paradise where there is warm sunshine, clear blue waters, a slight breeze and delicious food. This is such a nice thought especially on such a cool day as today here in New York City.
I could have made a hearty meal, some soup or roast but instead I imagined being on an island enjoying this delicious meal!
In case you feel the same, try my recipe for this slightly sweet coconut shrimp with peanut sauce. Enjoy!
Ingredients: Serves 1 as a meal or 2 for an appetizer
- 6 Extra Large Shrimp, cleaned, deviened and butterflied
- salt to season
- 1 egg white
- 1/4 cup corn starch
- 1 cup sweet coconut flakes
- 1/2 cup peanut oil, for frying
- Peanut Sauce (I used store bought Sauce)
- 1 cup baby arugula
Clean, devien and butterfly the shrimp. Pat it dry with a towel. You will need 3 separate small bowls. In the first place the corn starch and the salt. Second one the egg white, beaten. The last one place the coconut flakes. Take a shrimp and first place it in the cornstarch to coat. Shake off any excess. Then place into the egg wash. Allow excess to drip off. Last place the shrimp in the coconut flakes. You will have to press them on the shrimp so they stick better. Place onto a plate. Continue with the rest of the shrimp.
In a skillet heat the oil until hot. Place the shrimp in the oil carefully and cook over medium low heat 1 1/2 minutes per side. Remove onto a plate with paper towel to absorb any excess oil.
Place the shrimp over the arugula and drizzle with peanut sauce.