Coconut Shrimp with Whipped Citrus Beurre Blanc
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thedailykale
This crispy coconut shrimp, paired with a creamy and zesty whipped citrus beurre blanc, will quickly become your new favorite appetizer. The sweet, crunchy shrimp perfectly complements the bright and velvety French butter sauce. It's a must-try dish for any seafood lover!
Recipe Description
The crispy coconut coating on the shrimp provides a satisfying crunch, while the whipped citrus beurre blanc adds a creamy, tangy element that elevates the dish. The acidity from the citrus in the sauce balances the richness of the butter, creating a harmonious flavor profile. Additionally, air frying the shrimp allows for a healthier preparation without sacrificing that golden, crispy finish. This combination is not only delicious but also makes for a visually stunning presentation that makes it perfect for impressing guests or indulging in a special treat at home.
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Ingredient Notes
Dry White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio works best for the beurre blanc. If you prefer a non-alcoholic version, you can use white grape juice diluted with a splash of vinegar.
French Butter: French butter, such as those from brands like Plugrá or President, is richer and creamier than regular butter, enhancing the sauce's flavor. If you can’t find it, European-style butter with higher fat content is a good substitute.
Coconut Cream: Coconut cream adds a luxurious texture and flavor to the sauce. If you can’t find it, you can use full-fat coconut milk as an alternative, but the sauce may be slightly less rich.
Test Kitchen Notes
Perfect Shrimp: Look for large, deveined shrimp for the best presentation. Tail-on shrimp adds a nice touch for serving, making them easier to grab.
Breading Technique: When coating the shrimp, make sure to press the coconut and breadcrumb mixture firmly onto the shrimp to ensure it sticks during cooking.
Air Fryer Tips: For extra crispiness, preheat your air fryer for a few minutes before adding the shrimp. Spraying the shrimp with oil helps them achieve that golden-brown finish.
Beurre Blanc Storage: The whipped citrus beurre blanc can be made ahead of time. Just warm it gently before serving, as it can thicken when refrigerated.
FAQs
How do I make coconut shrimp crispy?
To achieve the perfect crispy texture, ensure you coat the shrimp thoroughly with the coconut and breadcrumbs and air fry at the recommended temperature.
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat them dry before breading to avoid excess moisture.
What can I serve with coconut shrimp?
These shrimp pair well with a variety of sides, including a fresh salad, rice, or even as a topping for tacos.
Can I make the beurre blanc sauce ahead of time?
Yes, you can prepare the sauce in advance. Just store it in the fridge and gently reheat it before serving.
Recipe Card
For the Whipped Citrus Beurre Blanc
ingredients
- 2 cups dry white wine
- 1/4 cup rice vinegar
- 1 shallot, sliced `
- 1 large garlic clove, crushed
- 3 whole peppercorns
- 1 cup French butter (or European-style butter)
- 1/2 cup coconut cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- Zest of ½ lemon
- Zest of ½ lime
- Kosher salt, to taste
For the Coconut Shrimp
ingredients
- 12 large shrimp, peeled and deveined
- ¾ - 1 cup water
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded coconut
- 3/4 cup panko breadcrumbs
- A pinch of garlic powder and salt (for the breading)
To make the whipped citrus beurre blanc:
Method
Step 1
In a saucepan, combine the white wine, rice vinegar, sliced shallot, garlic, and peppercorns. Bring to a boil over medium heat.
Step 2
Cook until the mixture reduces to about ½ cup, then strain into a bowl and refrigerate until chilled.
Step 3
Once chilled, transfer the wine reduction to a food processor. Add the French butter, coconut cream, lemon juice, lime juice, and blend until smooth.
Step 4
Stir in the lemon and lime zest, then season with salt to taste. Set aside or refrigerate.
To make the coconut shrimp:
Step 1
In a bowl, mix the flour, garlic powder, salt, paprika, black pepper, and water until it forms a smooth batter.
Step 2
On a plate, combine the shredded coconut, panko breadcrumbs, garlic powder, and a pinch of salt.
Step 3
Dip each shrimp into the batter, allowing the excess to drip off, then coat the shrimp thoroughly in the coconut and panko mixture. Press the coating into the shrimp to ensure it sticks.
Step 4
Spray the air fryer basket with oil, place the shrimp inside, and spray them again lightly with oil.
Step 5
Air fry at 370°F for 12-15 minutes, flipping halfway through, until the shrimp are golden and crispy.
Step 6
Serve the crispy coconut shrimp alongside the whipped citrus beurre blanc for dipping. Enjoy immediately!