Coconut Shrimp With Red Curry Sauce

Recipe by FoodieFanatic
READY IN: 50mins




  • Shrimp:
  • Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
  • In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
  • Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
  • Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
  • Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
  • Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
  • Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
  • Red Curry Sauce:
  • Place a small pot over medium heat and coat with the oil.
  • Stir the red curry paste into the pan, and fry until aromatic.
  • Slowly pour in the coconut milk, and continue to stir to incorporate.
  • Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
  • Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
  • Makes 1 cup.