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Coconut Shrimp with Thai Peanut Dipping Sauce Recipe

I did some poking around the internet and found a recipe for coconut shrimp. My husband is a big fan of all things coconut. However I’m not a fan of the mess involved with hand breading and frying things. Also I think I have some sort of breading food deficiency because I cannot for the life of me get any type of breading to stick to any type of food ingredient – ever. 

So this is one of the few cases where I cheat and buy frozen coconut shrimp (you can find a variety of types and brands here.  My severe dairy intolerance means I usually buy plain frozen shrimp because it makes shopping easier. Coconut shrimp is the rare exception. (Disclosure: I am including affiliate links in this post for your convenience.)

To prove I’m not completely useless in the kitchen, I whip up a Thai peanut dipping sauce for the coconut shrimp while it bakes in the oven. 

The Best Thai Peanut Satay Sauce Recipe in the World!

(According to my husband)

Quick and easy Thai peanut satay sauce recipe

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You will need the following ingredients:


1 1/2 Cups of peanut butter – I like using natural peanut butter like this kind but have also snagged the peanut butter powder (learn more about it here) we use for smoothies if we are out of regular (we eat so. much. peanut butter.)  If you use peanut butter powder you may want to add honey to it because it is unsweetened.

3 Tablespoons of soy sauce – I buy my soy sauce by the gallon here

    1 Tablespoon of fish sauce – learn the difference between fish sauce and soy sauce here

      1/2 Cup of coconut milk

        3 tablespoons of lime juice

        Approximately 3 tablespoons water – it depends upon how thick your peanut butter is (natural peanut butters has a thinner consistency than other types of peanut butter) and how thick or thin you like your dipping sauces

        Ginger - either 1 tablespoon or fresh chopped ginger root or 1/2 teaspoon of ground ginger powder (I like it better with fresh ginger root but don’t always have it on hand)

        Garlic -  either 3 cloves of chopped garlic   or 1/2 garlic powder  (I like it better with fresh garlic but have used powder when I’m out of fresh)



        Step by Step how to make this recipe:


        1. In a small bowl mix to thoroughly combine the peanut butter, soy sauce, fish sauce, coconut milk, lime juice, water, ginger, and garlic.

        2. Serve with your favorite coconut shrimp or other side. You can also use this Thai Peanut Sauce recipe as a seasoning in a stir fry or with chicken.

        If you’d rather buy than DIY, check out the following options – and more! – below!


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        Comments

        Joanne said…
        I tried making coconut shrimp and had the same problem with the coating not sticking well; and they are so much smaller than breading chicken cutlets or pork chops that it takes like 5 times as long... I'm pretty sure I'll be buying them already made from now on too. This sauce sounds so yummy (though I have never dipped my coconut shrimp in anything before).
        Looks delicious...thanks for sharing #FiestaFriday
        Teresa B said…
        I love shrimp with anything, so I'll be definitely trying this. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.