Wild Thyme – Coconut Shrimp W/ Asian Dipping Sauce

Coconut Shrimp

• 2 Cups Rice Flour
• 1 Cup Corn Starch
• 3 Cups Club Soda – (possibly more depending upon absorbency)
• 1 teaspoon Salt and Pepper
• 20 Jumbo Shrimp – Wild Caught (16-20 count)
• 1 package unsweetened coconut flake
• 1 jar of coconut oil or 1 avocado oil

In a medium bowl mix together the rice flour, cornstarch, club soda and salt and pepper. It should resemble a thin pancake batter. It should not be lumpy or soupy.  If it is still thick and lumpy just add in more club soda.  In a separate smaller bowl pour the unsweetened coconut flake.  Set aside

Make sure your shrimp have been peeled (I like to leave the tails on for presentation)  and also deveined.

Heat about ¼- ½ cup of oil in a medium sauce pan to a medium high heat.  Have a paper-towel lined sheet tray next to you and a slotted spoon ready to remove shrimp from the oil.

Dip the shrimp in the  rice flour mixture and then immediately into the coconut flake.  Lay the shrimp in the hot oil gently and allow to shrimp to brown on one side and then flip with tongs and brown for on the other side (about 1 to 1 -1/2  minute per side depending on the size of the shrimp) and remove with slotted spoon and lay on paper-towel lined baking sheet.   You can do this with multiple shrimp at one time but try not to overcrowd in the pan so you can get an even crispness.

Asian Dipping Sauce

• 2 Tablespoons Sweet Chili Sauce
• 1 Tablespoon Coconut Aminos (a soy free soy sauce substitute)
• ½ Tablesppon of Rice Vinegar
• ½ lime juiced
• Scallions or Green Onions or Garnish – Thinly Sliced

Directions

Stir the dipping sauce ingredients together in a small bowl and pour in a dish to serve along side the shrimp.  When plating the shrimp garnish with scallions or green onion slices and serve with dipping sauce.

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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.