Butter Shrimp

Butter Shrimp
Butter Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound large raw shrimp

  • 2

    teaspoons cornstarch

  • 1/2

    teaspoon salt

  • 2

    tablespoons unsweetened desiccated coconut

  • 2

    tablespoons cooking oil

  • 1

    tablespoon butter

  • 1

    tablespoon minced garlic

  • 1

    fresh red jalapeño chile seeded, minced

  • 1

    fresh green jalapeño chile seeded, minced

  • 2

    green onions minced

  • 1

    tablespoon rice wine or dry sherry

  • 1

    tablespoon soy sauce (or 1/4 tspn salt)

  • 1/2

    teaspoon sugar

Directions

Shell and devein shrimp, leaving tails intact, then butterfly them. Place in a medium bowl with cornstarch and salt; stir to coat. Let stand for 10 minutes. Toast coconut in a wok over low heat, stirring frequently, until golden-brown, 4 to 5 minutes. Remove coconut from wok. Place wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides. Add shrimp; stir-fry for 2 minutes. Remove shrimp. Reduce heat to medium. Add remaining 1/2 tablespoon oil and butter to wok, swirling to coat sides. Add garlic and stir-fry for 1 minute. Add chiles and green onions; stir-fry for 2 minutes. Return shrimp to wok and add wine, soy sauce, sugar, and toasted coconut. Cook until heated through. This recipe yields 4 servings.

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