Crunchy Peanut Shrimp
Servings
4Serving size
about 4 ounces shrimpThis recipe can easily be multiplied but does not make very good leftovers.
Serve with Coconut Rice or Coconut Rice – Low Sodium Version or Brown Rice or Caribbean Rice
AND
Serve with Sauteed Leeks or Sauteed Leeks – Low Sodium Version or Minted Cucumbers or Zucchini Salad or Jicama Slaw
Serve with Caribbean Rice or Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
AND
Serve with Jicama Slaw or Zucchini Salad
Ingredients
| 1 Tbsp. Peanut butter, no salt added |
| 2 Tbsp. Lite Coconut Milk |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 lime yields Lime juice, raw |
| 1 1/4 cup Panko (or gluten-free panko) |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 3 Tbsp. Sesame oil (toasted sesame oil preferred) |
Instructions
Place the panko on a plate.
Dredge the shrimp in the sauce and then place on the plate with the panko. Turn the shrimp and pat to coat well with the breadcrumbs.
Place half of the oil in a large skillet over medium high heat.
When the oil is hot add the shrimp. Cook for about 8 minutes on the first side.
Turn the shrimp and add the remaining oil. Swirl the shrimp to coat the pan well.
Cook for another 8 to 12 minutes until the shrimp are cooked through. Serve.
Serve this recipe with one of these starch side dishes.
Caribbean Rice
Place the oil in a large sauce pan over medium high heat. Add the onion and cook, stirring frequently, for about 2 minutes. Add the peppers and cook for another 2 minutes. Stir frequently. Add the brown rice. Stir well. Add the vegetable stock, water, tomatoes, salt and pepper. Stir…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The key to good crunchy shrimp is to coat them well with panko and add them to the hot pan. After that adjust the heat to keep it very high but not so hot that the breadcrumbs burn. After cooking on the first side and turning the shrimp, add the remaining oil and swirl the shrimp in the pan.