Friday, March 13, 2009


If ever there were an argument for food being better than sex....OMG! OMG! It's these Thai Coconut Shrimp from Down Under!!!! They are sweet, succulent and divine! And the Chile Lime Sauce is the perfect compliment! The Coconut Shrimp alone are enough to drive you over the edge...dare to dip into the Chile Lime Sauce and don't be surprised if you experience your very first FO! Yes, FOs really do happen!~ They can be quite intense, especially when the food is really really good! Hehe! ^_~*

Here is a close up of the Coconut Shrimp (without tails) with the Chile Lime sauce. Another absolutely amazing recipe with a taste that is out of this world! The CKC rates this recipe a 10+++ out of a possible 10! You've got to try this and it is SO easy too! Go on now! You KNOW you want too! MMMMMMMMMMMMM!! Recipe follows below:

Thai Coconut Shrimp with Chile Lime Sauce

For this recipe, the shrimp should be shelled and de-veined before coating them in the coconut.

30 medium shrimp, shelled and de-veined
3/4 cup all-purpose flour
1/4 tsp sea salt (if you can, use sea salt instead of regular salt, the flavor is better)
1 egg, beaten
1 cup of unsweetened coconut (I used sweetened in mine. I like the sweet/salty combination)
2 cups vegetable oil for frying

Chile Lime Dipping Sauce Ingredients:
1/3 cup mayonnaise (Use good mayo ie. Hellman's, Best Foods)
Juice of 1/2 lime
1 Tablespoon finely chopped cilantro
1/4 teaspoon dried chile flakes (use more to taste if you like a little more heat)


Combine the mayonnaise, lime juice, cilantro and dried chile flakes in a small bowl. Mix well. Cover with plastic wrap and place in the fridge until needed.

Mix the salt into the flour. Place the flour, beaten egg and coconut in 3 separate bowls. Hold the prawns by their tails, dip them, one at a time, into the flour then shake off any excess.

Next, dip prawns into the egg, then press firmly into the coconut to coat evenly. Transfer to a plate. Repeat process with remaining shrimp.

Heat oil in a small saucepan over a high heat. Once the oil starts to swirl, test it by dropping in a small piece of bread. If the oil is ready, the bread will turn golden in about 20 seconds.

Add several shrimp to the oil and cook until golden - about 1-2 minutes. Use a slotted spoon to transfer cooked shrimp to a plate lined with paper towels. Repeat with remaining shrimp.

Arrange shrimp on a platter and serve with Chile Lime sauce.


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