Coconut shrimp lettuce wraps with spicy peanut dipping sauce
Tyler Florence promises this will be the best fried coconut shrimp you’ve ever had, especially if you’ve only ever had this dish at a chain restaurant. He says the natural sweetness of the coconut is the perfect foil for the spicy peanut dipping sauce.
To butterfly a shrimp, carefully slice it down the center of the back without cutting all the way through. The two sides then can be spread open and flattened as called for in this recipe.
CRISPY COCONUT SHRIMP LETTUCE WRAPS WITH SPICY PEANUT DIPPING SAUCE
Makes 6 servings
- Seahawks agree to contract extension with quarterback Russell Wilson
- Dustin Ackley trade symbolizes continuing dark days of Mariners
- Surviving Seattle’s sidewalks: Pedestrian rage rises as the population grows
- Mariners trade Mark Lowe to the Blue Jays for three minor leaguers
- Seahawks linebacker Bobby Wagner on contract talks: 'Now. That's my deadline'
Most Read Stories
For the peanut dipping sauce:
1/4 cup toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic clove, minced
1/2 cup peanut butter
2 tablespoons Sriracha hot sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
1/3 cup hot water
For the shrimp:
1 pound extra-large shrimp, peeled, deveined,tails removed and butterflied
1 cup all-purpose flour
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
3 cups (8-ounce bag) unsweetened shredded coconut
Vegetable oil, for deep-frying
1 head bibb lettuce, separated
1 English cucumber, cut into sticks
2 limes, cut into wedges
1 bunch snow pea shoots
1.To make the peanut sauce, in a small saucepan over low, heat the sesame oil. Add the ginger and garlic, then cook for 2 minutes, or until fragrant.
2. In a blender, combine the remaining sauce ingredients. Blend until smooth. Add the warmed sesame oil mixture and blend until light and creamy, adding additional hot water, if necessary, to achieve a smooth dipping consistency. Set aside.
3. To make the shrimp, arrange the butterflied shrimp flat on a cutting board. Place the flat side of a chef’s knife on the shrimp and gently pound to flatten. Set aside.
4. In a large, shallow bowl, whisk together the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In a second bowl, gently beat the eggs. Place the coconut on a large shallow plate and season with the remaining salt and pepper.
5. Coat the shrimp in flour, shaking off the excess, then dip them in the egg, then the coconut, coating both sides. Place on a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.
6. Meanwhile, in a large, heavy pot, heat about 3 inches of oil to 375 degrees.
7. Working in batches, place the shrimp in the hot oil and fry for 2 to 3 minutes, or until golden and crispy. Remove with tongs and set on a paper towel-lined plate to drain.
8. To serve, arrange bibb lettuce leaves, cucumber sticks, lime wedges and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.
(Recipe adapted from Tyler Florence’s “Stirring the Pot,” Meredith Books, 2008)
Note: Sriracha hot sauce is a spicy sauce that should be available in most supermarkets that have a ethnic food section.