Coconut Pecan Shrimp
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A twist on a chinatown classic, this coconut pecan shrimp is flavorful, protein packed, and absolutely delicious.
Ingredients
Directions
Peel, devein, and butterfly the shrimp. Season with 1 tsp of kosher salt and set aside.
Prepare the sauce by combining 1/3 cup of coconut milk and 1 tbsp of honey. Stir together until mixed well and set aside.
Prepare battering station:
In a small bowl, whisk together 1 egg and a pinch of salt
In another bowl, measure out 1/2 cup of cornstarch.
Take 1 shrimp and coat it in the egg mixture. Then, drip away excess egg, coat the shrimp in the cornstarch, and set on a plate.
Repeat for all shrimp and set battered shrimp on a plate.
Heat a skillet or non stick pan on medium high heat and add 2 tbsp of oil.
Wait for the pan and oil to get really hot, and sear shrimp for about 1 minute on each side, or until the shrimp exterior has changed color and is golden brown. (Avoid cooking shrimp more than 3 minutes)
Reduce heat to low, then add in the sauce and toasted pecans to the shrimp. Stir to coat evenly, plate, and enjoy!