SERVES 2
  • Prep Time
    25 minutes
  • Additional Time
    35 minutes
  • Total Time
    1 hour
INGREDIENTS
  • For the Whipped Citrus Beurre Blanc:
  • 2 cups dry white wine
  • ¼ cup rice vinegar
  • 1 shallot, sliced `
  • 1 large garlic clove, crushed
  • 3 whole peppercorns
  • 1 cup French butter (or European-style butter)
  • ½ 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:
  • 12 large shrimp, peeled and deveined
  • ¾ - 1 cup water
  • ½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded coconut
  • ¾ cup panko breadcrumbs
  • A pinch of garlic powder and salt (for the breading)
3-Step Recipes, Apps Snacks, Entrees

Coconut Shrimp with Whipped Citrus Beurre Blanc

In partnership with @FeedFeed, 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!

STEP 1: make the whipped citrus beurre blanc

In a saucepan, combine the white wine, rice vinegar, sliced shallot, garlic, and peppercorns. Bring to a boil over medium heat. Cook until the mixture reduces to about ½ cup, then strain into a bowl and refrigerate until chilled.

Once chilled, transfer the wine reduction to a food processor. Add the French butter, coconut cream, lemon juice, lime juice, and blend until smooth. Stir in the lemon and lime zest, then season with salt to taste. Set aside or refrigerate.

STEP 2: prepare the shrimp

In a bowl, mix the flour, garlic powder, salt, paprika, black pepper, and water until it forms a smooth batter. On a plate, combine the shredded coconut, panko breadcrumbs, garlic powder, and a pinch of salt. 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 3: airfry the coconut shrimp

Spray the air fryer basket with oil, place the shrimp inside, and spray them again lightly with oil. Air fry at 370°F for 12-15 minutes, flipping halfway through, until the shrimp are golden and crispy. Serve the crispy coconut shrimp alongside the whipped citrus beurre blanc for dipping. Enjoy immediately!

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