Best 9 Coconut Shrimp With Peanut Sauce Recipes

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Tantalize your taste buds with our delectable Coconut Shrimp with Peanut Sauce, a symphony of flavors that will transport you to a tropical paradise. Succulent shrimp enveloped in a crispy coconut coating, perfectly golden-brown and bursting with juicy tenderness. Immerse each morsel in our creamy peanut sauce, a harmonious blend of sweet, savory, and nutty notes that will leave you craving more. This culinary journey also includes tantalizing recipes for a refreshing Cucumber Salad, vibrant Mango Salsa, and heavenly Coconut Rice, each complementing the main dish and adding a layer of culinary delight. Prepare to embark on a flavor adventure that will leave your senses captivated and your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

THAI PEANUT SHRIMP



Thai Peanut Shrimp image

Thai Peanut Shrimp has all the complex Thai restaurant flavors with a homemade peanut sauce with honey, garlic, ginger and lime in just 20 minutes!

Provided by Sabrina Snyder

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds shrimp (13-15 count peeled and deveined)
1/2 can coconut milk (7 ounces)
1/3 cup creamy peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic (minced)
1 tablespoon ginger (minced)
cilantro (for garnish)

Steps:

  • Add the oil to a large skillet on medium high heat.
  • Add the shrimp to the pan cooking on each side for 1-2 minutes.
  • Remove the shrimp from the pan and set aside.
  • Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
  • Add the shrimp back to the pan to coat.

Nutrition Facts : Calories 384 kcal, Carbohydrate 12 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 381 mg, Sodium 1424 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

COCONUT SHRIMP WITH SPICY PEANUT SAUCE



Coconut Shrimp with Spicy Peanut Sauce image

Categories     Bread     Sauce     Appetizer     Fry     Coconut     Peanut     Shrimp

Yield serves 4 to 6

Number Of Ingredients 25

24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail)
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup beer (not dark)
1 1/2 cups sweetened shredded coconut
1 cup Japanese panko bread crumbs
Canola or peanut oil, for frying
2 cups Spicy Peanut Sauce (recipe follows)
Spicy Peanut Sauce
1 garlic clove, coarsely chopped
1 tablespoon chopped fresh ginger
1/4 cup Chicken Stock (page 28)
1/2 cup unsweetened coconut milk
Zest of 1 lime
Juice of 1 lime
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste
3/4 cup creamy peanut butter
1/2 cup chopped fresh cilantro (leaves and tender stems)
(makes about 2 cups)

Steps:

  • Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
  • In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
  • Spicy Peanut Sauce
  • Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
  • Bring the sauce to room temperature, and serve it with the coconut shrimp.

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES



Peanut Sauce Over Shrimp Skewers and Rice Noodles image

Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1/2 cup coconut milk
3 tablespoons peanut butter
2 tablespoons sweet chile sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon lemongrass paste
1 1/2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
Kosher salt
12 (U-10) shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 teaspoons soy sauce
Zest and juice of 1 lime
Extra-virgin olive oil, as needed
8 ounces rice vermicelli, cooked
1 tablespoon sesame oil
2 teaspoons black sesame seeds, plus additional for garnish
2 teaspoons white sesame seeds, plus additional for garnish
1 cup julienned carrots
1 cup fresh cilantro leaves
1 cup seeded and diced, unpeeled English cucumber
1 cup julienned daikon
1/2 cup thinly sliced scallions
Lime wedges, for serving

Steps:

  • To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
  • For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
  • Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE



Coconut-Lime Shrimp with Peanut Sauce image

Categories     Food Processor     Garlic     Ginger     Appetizer     Marinate     Lime     Coconut     Basil     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free

Yield Makes 4 Servings

Number Of Ingredients 20

Peanut sauce
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
Shrimp
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled, deveined
1 cup hickory smoke chips, soaked in water 30 minutes, drained
4 bamboo skewers, soaked in water 30 minutes, drained

Steps:

  • For peanut sauce:
  • Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For shrimp:
  • Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
  • Serve shrimp with peanut sauce.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

  • Rinse shrimp in cold water and pat dry with paper towels.
  • Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  • Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  • Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

COCONUT SHRIMP WITH PEANUT SAUCE



Coconut Shrimp with Peanut Sauce image

This is a little bit of work but it is worth it. This can be served as a main dish or serve it as an appetizer.

Provided by Meryl Hausner

Categories     Seafood

Number Of Ingredients 19

24 large (15-20 count) shrimp, peeled, deveined & butterflied
1/2 c cornstarch
1/4 tsp kosher salt
1/4 tsp freshly ground white pepper
1/4 tsp cayenne pepper
4 egg whites
2 1/2 c sweetened & shredded coconut
canola or peanut oil, for frying
PEANUT SAUCE
1/4 c chicken stock
3 oz coconut milk, unsweetened
1 oz lime juice
1 oz soy sauce
1 Tbsp fish sauce
1 Tbsp hot sauce
2 Tbsp garlic, chopped
1 Tbsp ginger,chopped
1/4 c cilantro, fresh & chopped
1 1/2 c peanut butter, creamy

Steps:

  • 1. Pat the shrimp dry with a paper towel.
  • 2. In a small bowl combine cornstarch, salt,pepper & cayenne.
  • 3. In a separate bowl, whisk the egg whites until foamy.
  • 4. In another bowl, place the coconut.
  • 5. Coat the shrimp with the cornstarch & shake off any excess.
  • 6. Dip into the egg white & then press into the coconut to get full coverage.
  • 7. Try to keep 1 hand dry, this will keep things a little cleaner.
  • 8. In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
  • 9. Fry for about 3 minutes or until golden brown.
  • 10. Remove them to a rack and drain. Serve with peanut sauce.
  • 11. Directions for Peanut Sauce:
  • 12. In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
  • 13. Add the peanut butter & pulse to combine.
  • 14. Fold in the cilantro & keep refrigerated until ready to serve.
  • 15. Bring sauce to room temperature & serve with coconut shrimp.

COCONUT SHRIMP WITH DIPPING SAUCE



Coconut Shrimp with Dipping Sauce image

With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from an easy weeknight dinner to special event.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 5 servings.

Number Of Ingredients 10

1 can (13.66 ounces) light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1-1/4 pounds uncooked medium shrimp
3/4 cup all-purpose flour
4 large egg whites
3/4 cup panko bread crumbs
3/4 cup sweetened shredded coconut, lightly toasted
1/3 cup reduced-sugar apricot preserves
1 teaspoon spicy brown mustard

Steps:

  • Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. , Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.

Nutrition Facts : Calories 324 calories, Fat 11g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

COCONUT LIME SHRIMP WITH PEANUT SAUCE



Coconut Lime Shrimp with Peanut Sauce image

Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled,deveined
4 bamboo skewers, soaked in water for 30 minutes

Steps:

  • For peanut sauce: Puree all ingredients in processor until smooth.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
  • Transfer marinade to 13x9x2-inch glass baking dish.
  • Add shrimp and turn to coat.
  • Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat).
  • Thread 5 shrimp onto each of 4 skewers.
  • Grill until just cooked through, basting with marinade, about 2 minutes per side.
  • Alternatively, you can grill shrimp under a preheated broiler.
  • Serve shrimp with peanut sauce.
  • Serve with steamed rice.

Nutrition Facts : Calories 248.8, Fat 18.8, SaturatedFat 9, Cholesterol 53.6, Sodium 844.1, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 13.4

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE



Roasted Shrimp and Pineapple With Peanut Sauce image

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

Steps:

  • In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
  • Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
  • Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • For a crispier coating, double-coat the shrimp in the coconut mixture.
  • To save time, use pre-cooked shrimp.
  • If you don't have a deep fryer, you can shallow fry the shrimp in a large skillet.
  • Be careful not to overcrowd the pan when frying the shrimp. This will cause the oil temperature to drop and the shrimp will not cook evenly.
  • Serve the coconut shrimp with the peanut sauce immediately.

Conclusion:

Coconut shrimp with peanut sauce is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and tender, and the peanut sauce is creamy and flavorful. This dish is sure to be a hit at your next party or gathering.

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