This coconut shrimp is like candy. Pretty much the entire batch I made was gone by the end of the night. It’s sweet and crunchy, and the Greek yogurt sauce just balances the flavors out really nicely. And best of all, this is all lactose free (I recently discovered that yogurt is usually okay for people with a lactose intolerance…yay!) It does take a little bit of time to prepare, and several different steps, but it’s so worth it.
Coconut Shrimp with Tangy Greek Yogurt Sauce
Ingredients
- Coconut Shrimp
- 1 pound shrimp, deveined and deshelled
- 1½ cup flour
- Fry batter mix (1 cup flour, ½ cup corn meal, 2 teaspoons baking soda, 1 tsp salt, 1 tsp pepper, 1 tsp red pepper flakes, all mixed together)
- 1 can coconut milk
- ½ bag shredded coconut flakes (about 8 ounces)
- Coconut Oil for frying
- Tangy Greek Yogurt Sauce
- 1 cup Greek Yogurt
- 1 lime, zested and juiced
- 1 shallot, diced finely
- 2 tablespoons chopped parsley
- 1 tablespoon sugar
- ¼ yellow pepper, chopped
- 1 tsp pepper
Please see the 2nd Page for Directions
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