Time: 45 minutes

Serves: 4-6

  • 12 large shrimp, butterflied
  • 1 cup flour
  • kosher salt and freshly ground black pepper
  • 2 eggs, beaten
  • 2 cup unsweetened shredded coconut
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for deep frying
  • 1 head of Bibb lettuce
  • 1 English cucumber
  • 1 bunch snow pea shoots
  • 2 limes, cut into wedges
  • Spicy Peanut Dipping Sauce:
  • 1/2 cup peanut butter
  • 2 tablespoons Siracha hot sauce
  • 2 tablespoons brown sugar
  • 1/4 cup toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 clove of garlic, minced
  • Low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/3 cup hot water


Recipe courtesy Tyler Florence 051409-tyler_florence_shrimp Make the peanut sauce.  In a small saucepan heat up the sesame oil over low heat.   Add the ginger and garlic and cook for 2 minutes until fragrant.  In a blender, combine all the ingredients along with the sesame oil and ginger and garlic.  Blend until light and creamy, adding more hot water if necessary to achieve a smooth consistency. Take the butterflied shrimp and lay flat on a cutting board.  Place the side of a chef’s knife over the top and gently pound to flatten the shrimp.  Thread onto a bamboo skewer and set aside.  Prepare a breading station of seasoned flour, beaten eggs, and seasoned coconut.  Coat the shrimp in flour, egg and then coconut.  Set aside in the refrigerator for 15 minutes before frying to allow the coating to set.  Fry in 370 degree F oil until golden and crispy. Separate Bibb lettuce leaves, slice cucumber into planks and set them up on a plate with lime wedges and snow pea shoots.  Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.

Edited: August 4th, 2009