Appetizer

Charred Coconut Shrimp with Green Chili Emulsion & Crispy Rice Paper

Name: Charred Coconut Shrimp with Green Chili Emulsion & Crispy Rice Paper
Prep time: 18 min
Cook time: 16 min
Total time: 34 min
Yield: 4 servings
Ingredients: 8 large jumbo shrimp (16/20 count), peeled and deveined, patted dry; ¼ cup unsweetened coconut flakes, toasted; 1 tbsp curry powder; ½ tsp ground coriander; ¼ tsp cayenne pepper; Fleur de sel and cracked black pepper; 3 tbsp neutral oil, divided; 1 cup unsweetened coconut milk; 4 Thai green chilies, roughly chopped; 1 shallot, minced; 2 tbsp lime juice; 1 tbsp fish sauce; 2 sheets rice paper, cut into 2-inch squares; Oil for deep-frying (approximately 1 cup); For garnish: crispy shallots, lime gel (lime juice set with agar), microgreens

Jumbo shrimp dusted with toasted coconut and aromatic spices, then charred in a screaming-hot pan until the shells blister and char. Served in a cloud of vibrant green chili-coconut emulsion atop crispy-fried rice paper, with lime gel and crispy shallot garnish creating textural contrast and bright citrus notes.

569calper serving 7gprotein 14gcarbs 56gfat 18min prep 16min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this