Thai·non-vegetarian·medium

Crispy Coconut Shrimp with Tamarind-Ginger Glaze

Name: Crispy Coconut Shrimp with Tamarind-Ginger Glaze
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g large raw shrimp, peeled and deveined; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 150g panko breadcrumbs; 100g unsweetened shredded coconut; 50g all-purpose flour; 2 eggs; 500ml vegetable oil for frying; 3 tbsp tamarind paste; 40g palm sugar (or brown sugar); 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 Thai chili (optional), finely sliced; 30g fresh cilantro, chopped; 50g roasted peanuts, crushed; 4 lime wedges for serving

Imagine golden, crackling shrimp wrapped in a delicate coconut crust, each bite releasing a burst of sweet, tangy tamarind and a whisper of fresh ginger. This dish was born from my love for Thai street food—the way vendors balance salty, sweet, sour, and spicy in every single mouthful. You'll start by marinating plump shrimp in a fragrant blend of fish sauce and lime, then coat them in a crispy panko-coconut mixture that fries up irresistibly crunchy. The glaze, reduced to a glossy sheen, clings to every crevice, while a shower of cilantro and crushed peanuts adds a final flourish. Serve it over jasmine rice with a wedge of lime, and you'll feel like you're dining in Bangkok—bright, bold, and utterly satisfying.

40 min(prep 25 + cook 15)

4 servings

480 kcal

Ingredients

large raw shrimp, peeled and deveined500g
fish sauce2 tbsp
fresh lime juice2 tbsp
panko breadcrumbs150g
unsweetened shredded coconut100g
all-purpose flour50g
eggs2
vegetable oil for frying500ml
tamarind paste3 tbsp
palm sugar (or brown sugar)40g
fresh ginger, grated1 tbsp
garlic, minced2 cloves
Thai chili (optional), finely sliced1
fresh cilantro, chopped30g
roasted peanuts, crushed50g
lime wedges for serving4

Nutrition

480 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a medium bowl, toss the shrimp with fish sauce and lime juice. Set aside to marinate for 15 minutes while you prepare the coating.
2
In a shallow dish, mix panko and shredded coconut. In another dish, place flour. In a third, whisk the eggs until frothy.
3
Heat vegetable oil in a deep skillet or wok to 180°C (350°F). Working in batches, dredge each shrimp in flour, dip into egg, then press into the coconut-panko mixture until fully coated.
4
Fry the shrimp for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
5
In a small saucepan, combine tamarind paste, palm sugar, grated ginger, minced garlic, and 3 tablespoons of water. Simmer over medium heat, stirring, until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Add the Thai chili if using.
6
Toss the fried shrimp in the warm tamarind glaze until evenly coated.
7
Serve immediately over jasmine rice, garnished with cilantro, crushed peanuts, and lime wedges on the side.

#crispy #shrimp #tamarind #coconut #thai

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!