It’s been raining here in Northern California for two long weeks now. Love love rain.. and I’m so hoping that it does not stop. More rain means, enough snow on the sierras at least until April, to help us deal with the California drought situation.
Even though my friends have been complaining about the continuous rain and I, agree with them that, the rain kind of dampens the energy a bit and limits you from doing outdoor activities.., but deep down,I’m so very happy that it’s raining and its windy. I find rain extremely beautiful. It just makes me happy from within. And when it rains, all you want to do is curl up in your pjs with some hot beverage and get lost in your dreams – I have been doing that a lot these days.
Rain also wants you to crave for hot and fried food. I thought of making these Crispy Coconut Shrimp with Sriracha Dipping Sauce because of the weather called for that. if you are also craving for something fried yet, doesn’t harm your fitness goals, try, Spicy Lentil and Potato Croquettes, Fish Cutlets, Curry Spiced Baby Potatoes.
These Crispy Coconut Shrimp pair really well with Sriracha Yogurt Dipping Sauce. Either you can make the Sriracha Dipping Sauce with it or any other spicy chutney or relish will also go well. Like, Sweet and Spicy Plum Chutney.
My older son loves shrimp. He is like me when it comes to food. Either he likes something or he just doesn’t like it. And when he likes something – he likes it a lot and usually sticks to his favorites. He loved these Crispy Coconut Shrimps.
I don’t eat out much but when I do, I insist on fine dining (kind of).., Or, I like going for dinner to a restaurant where I can enjoy the service, ambiance and of course the good food. But here is the thing – the finer the restaurants, smaller are their plates and servings of food. And, it can be a pain for people like me whose taste is pretty much limited to few things and don’t like variation. Why I’m telling you this is that, every time I eat out in a nice restaurant, I scan the menu for coconut shrimp or crab cakes in the Appetizer section. Eight out of 10 times, they have them but the problem is that, you only get a few in each serving. The serving size doesn’t really satisfy my craving.
I have also been disappointed with the texture and taste of Coconut Shrimp many a times. The breading could be too gummy and chewy. You want your coconut shrimps to taste amazing with the right amount of tenderness and crispiness to them. They should crisp on the outside and soft from the inside and when you coat them with coconut, they give you that extra crunch as well as reminds you of your trip to Hawaii.
For Coconut Shrimp
- 1 Cup Coconut Flour (use regular flour if you don’t have coconut flour handy)
- 1 TBSP Rice Powder
- 1 Egg
- 1/2 Cup Coconut Milk (You can use regular milk too)
- 16/20 Large Shrimps
- 1 Cup Dried Unsweetened Coconut
- Salt and black Pepper per your taste
- 1 TSP Red Chili Powder (since we like it spicy, I added 2 TSP very hot chili powder)
- 1 TSP Curry powder (optional)
- Oil for frying
Sriracha Yogurt Dipping Sauce
- ½ CUP Greek Yogurt or, any thick unflavored yogurt. You can also use mayonnaise
- 1 TSP Lemon Juice
- 1 TSP Cumin Powder
- 2 TBSP Sriracha
- Prepare the dipping sauce by mixing all the dipping sauce ingredients.
- Heat oil in a non-stick pan
- Peel and devein the shrimps. Keep the tails on.
- Make a small slit between the shrimps, stopping at the tail
- Mix the egg, coconut milk and flour, curry powder, chili powder, salt and pepper into a smooth batter. The batter shouldn’t be too runny nor too thick.
- In another bowl, mix together dry coconut, bread crumbs
- Holding the shrimp by its tail, dip it into the batter and then roll into the dry coconut mixture
- Shallow fry the shrimps on each side for 2-3 minutes
NOTE: you can air fry the shrimps for a healthier alternative or you can also bake the shrimps in the over at 450-degree F for 10/15 minutes.