Chile-Coconut Crusted Shrimp Recipe
Recipe by Natasha at 5 Star Foodie Culinary Adventures.
Thai chilies, also called Bird chilies, are very hot, only third down on the Scoville scale below Ghost Chile Peppers and Habaneros. Thai chilies are commonly used in many Asian specialties, such as curries.
In today’s recipe, these chilies are ground into a powder, which then gets incorporated into a coconut batter for the pan-fried shrimp
The resulting shrimp is perfectly crispy, with a wonderful blend of toasty flavors of the coconut and a spicy kick from the Thai chilies. This Chile-Coconut Crusted Shrimp is a terrific appetizers or can be served with a bowl of rice and stir-fried vegetables as a main course.
Ingredients:
24 large shrimp or prawns
About 1/4 cup dried Thai chilies
1 cup unsweetened finely shredded coconut
1/2 cup all-purpose flour
Salt to taste
1 egg
2-3 tablespoons Vegetable oil
Directions:
Peel the shrimp, leaving the tails on. Rinse and pat dry.
Place Thai chilies in a spice grinder and grind into a fine powder. In a shallow bowl, mix shredded coconut, flour, salt, and 2 tablespoons of Thai chili powder.
Heat vegetable oil in a large skillet. Whisk the egg in a bowl with a little bit of water. Dip each shrimp in the egg mixture and coat it lightly with the chile-coconut mixture. Fry for about two minutes on one side and another minute on the other side, or until golden brown and crispy.
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Browse More:
Shrimp & Prawn Recipes
Dried Chile Recipes & Techniques
Natasha is a master with this spicy recipe and more with your excellent products. I’d like you were at my country for visiting you often
Cheers,
Gera
January 11th, 2010 at 2:34 pmexcellent post and recipe!
January 11th, 2010 at 3:18 pmLove all the beautiful ingredients in this recipe…spicy and the beautiful flavour of coconut. Prawns is my favourite. I would love to try this. Thanks for sharing.
January 11th, 2010 at 3:32 pmThese look delicious and I love the ground peppers with the coconut. Great recipe!
January 11th, 2010 at 7:22 pmThis is something my son will love–hot and nutty flavors!
January 11th, 2010 at 7:28 pmThat is truly tasty looking prawns! I love bird chilies and I grow my own too
January 11th, 2010 at 7:28 pmI can almost taste your dish right at the moment!
Oooh, a little crispy, a little spicy, and a little tropical sweet. This shrimp has everything all in one glorious bite.
January 11th, 2010 at 10:05 pmI’m a big fan of Natasha and 5 Star Foodie Culinary Adventures — it’s very nice to see her here. This recipe sounds really incredible. It’s one I’ll be trying soon. Love the idea of the chilies and coconut.
January 11th, 2010 at 10:11 pmI am so so bookmarking this recipe, looks so so yumm. Though i will have to use different chillies as i don’t hink i get these varieties here.
January 12th, 2010 at 5:08 amWow, I love the generous amount of heat in these. They look wonderful!
January 12th, 2010 at 7:26 amMarx Foods has a great cupboard of spices! I like what you did here – they look so crispy and not all greasy. I was wondering if you made some sort of sweet dipping sauce to counterbalance the heat.
January 12th, 2010 at 7:27 amwow great looking shrimp and love the presentation
January 12th, 2010 at 8:07 amOh, sounds spicey sweet. Thanks for the recipe and great pics.
January 12th, 2010 at 9:45 amWhat perfect shrimp! I love the combination of coconut and chilies. Spicy and delicious!
January 12th, 2010 at 9:57 amThey look like perfect crunchy little bites! I’d definitely have more than a few.
January 12th, 2010 at 10:16 amWonderfully presented and delightfully composed, this shrimp crust is divine.
Regards,
January 12th, 2010 at 11:12 amCCR
=:~)
Coconut shrimp is a favorite of mine. I generally use cayenne pepper on mine. But, I love the idea of incorporating the Thai bird chiles!
January 12th, 2010 at 1:56 pmBeautiful photo. This really sounds delicious, I’ll have to get brave with the Thai chilis and give this a try. Thanks for the recipe.
January 13th, 2010 at 1:06 pmThank you, everyone, for such wonderful comments! Joan, I did not make a dipping sauce, but I will next time, sounds like a great idea!
January 13th, 2010 at 10:13 pm