Crispy Grilled Coconut Shrimp With Peach Sauce and Coconut Sticky Rice

Name: Crispy Grilled Coconut Shrimp With Peach Sauce and Coconut Sticky Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 cup peaches, fresh diced peeling not necessary; 1/4 cup rice wine vinegar; 1/4 cup sugar; 1 tablespoon chili garlic sauce (sample oelek); 1/2 tablespoon cornstarch; 2 tablespoons butter; 1 cup jasmine rice, uncooked; 13.5 ounces water; 13.5 ounces coconut milk NOT cream of coconut; 1/2 teaspoon kosher salt; 24 ounces shrimp – raw, peeled, and deveined sized 21-25 or larger; 1/3 cup flour; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper, fresh ground; 2 eggs, beaten; 1 1/2 cups coconut – shredded, sweetened, and toasted; 1 1/3 cups panko bread crumbs, unseasoned; 2 tablespoons cilantro, fresh chopped; 1/2 teaspoon kosher salt

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30 Minutes

Peach Sweet Chili Dipping Sauce

1 cup peaches, fresh diced peeling not necessary
1/4 cup rice wine vinegar
1/4 cup sugar
1 tablespoon chili garlic sauce (sample oelek)
1/2 tablespoon cornstarch

Coconut Sticky Rice

2 tablespoons butter
1 cup jasmine rice, uncooked
13.5 ounces water
13.5 ounces coconut milk NOT cream of coconut
1/2 teaspoon kosher salt

Crispy Grilled Coconut Shrimp

24 ounces shrimp – raw, peeled, and deveined sized 21-25 or larger
1/3 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper, fresh ground
2 eggs, beaten
1 1/2 cups coconut – shredded, sweetened, and toasted
1 1/3 cups panko bread crumbs, unseasoned
2 tablespoons cilantro, fresh chopped
1/2 teaspoon kosher salt

AUTHOR

Savor With Jennifer

This recipe was written by Jennifer Grissom!

Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice will take you and your grill straight to the tropics! Succulent, tender, and slightly sweet, these grilled coconut shrimp pair perfectly with a simple sweet and spicy Peach Sweet Chili Dipping Sauce, Summer Peach Tomato Chop Salad, and easy cast iron skillet, grilled Coconut Sticky Rice.

DIRECTIONS

Set up a charcoal or gas grill for a 400 degree, or high, grate temperature with and area of the grill for indirect cooking. This means that the flame or coals would not be directly below that portion of cooking area.

Peach Sweet Chili Dipping Sauce

Add all of the ingredients to a small sauce pan.
On medium heat, stovetop or grill is optional, bring to a low boil and simmer for 2-3 minutes.
Using an immersion blender, potato masher, or fork to macerate the peaches to the desired smoothness in the sauce consistency. Serve warm or chilled.

Coconut Sticky Rice

Heat a 9 or 10″ cast iron skillet over the flame or charcoal on the grill.
First add the butter and when melted, add the uncooked rice.
Sauté the rice over a high heat for 3-5 minutes, stirring frequently, until the rice begins to brown.
Remove the skillet from the direct heat to the indirect cooking area of the grill and add the water, coconut milk, and salt.
Cook indirectly with the grill lid closed, stirring occasionally, for 20-30 minutes, or until the liquid is absorbed and the rice is tender.

Crispy Grilled Coconut Shrimp

Using three bowls, dip each shrimp into first the flour, salt, and pepper bowl. Next, into the beaten egg bowl. Finally, into the bowl containing the toasted coconut, panko, cilantro, and second salt portion. Press each side of the shrimp firmly into the coconut/panko mixture to create the maximum crust.
Repeat the process to coat all the shrimp, resting them on a cooling rack or baking sheet until ALL of the shrimp are ready to be cooked.
Place the prepared shrimp on well oiled, indirect heat, grill grates. Close the lid and cook for 6-10 minutes or until the interior of the shrimp is opaque, and not translucent. These coconut shrimp do not need to be flipped.
Serve with Peach Chili Dipping Sauce, Coconut Rice, and Summer Peach and Tomato Chop Salad if desired.

FROM THIS RECIPE

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