| Level: | Easy |
| Yield: | About 20 shrimp |
Ingredients
- Peanut or vegetable oil, for frying
- 1/4 cup cornstarch
- 3 large egg whites
- Kosher salt and freshly ground black pepper
- 2 cups flaked coconut
- 1 1/2 pounds jumbo shrimp, peeled with tails on
- Red Curry Sauce, recipe follows
- 1 green onion, white and green part, chopped
- 1 handful fresh mint, hand-torn
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 cup unsweetened coconut milk
- 1 lime, juiced
Instructions
- Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees 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 and shake off any excess. Press the shrimp into the coconut flakes; 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 to 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.
- Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up 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 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Yield: 1 cup
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 104 |
| Total Fat | 7 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 55 mg |
| Sodium | 157 mg |
Reviews
This is absolutely delicious, and I agree with tdiggs — if you want to start bringing curry into your cooking routine, this is a geat way to start! Easy to make, and not too spicy. The sauce is also good mixed with rice if you have leftover.
The shrimp were great, messy as expected. The sauce just wasn’t good as is. I added more coconut milk, a touch of sugar as someone suggested, a hefty splash of fish sauce and yogurt. when that cooked down it was really delicious.
We had a new neighbor here in our marina last summer. My husband pulled out leftover shrimp from the night before. A year later Gary is still raving about them. We’re having music night on the back deck with our other mariner musician neighbors and this is first on the list of snacks.
Those who may hesitant to try thai cuisine will find this an easy and wonderful first step! I absolutely LOVE this dish, its a big hit with anyone I make it for, and I have used this recipe so many times that the paper now looks like Its been dunked in the sauce :). The only reason I didn’t give it 5 stars is because it is a little on the greasy side, but I think that if someone had a flash fryer instead of just pan frying it, it would be fine. You will not regret it! You can find the ingredients for the dipping sauce at any international food market or in some of the more well-stocked supermarkets nowadays.
I followed the directions exactly, but the sauce turned out so bitter that my husband and I could not eat it. I think I must have let the sauce simmer a little too long with the half a lime in it. Wasted a whole can of coconut milk and a half a jar of Thai Chili paste, too. There should really be something noted in the recipe about waiting until the very last thing to add the lime.
So easy. So delicious. Perfection – will make AGAIN AND AGAIN!!
The curry sauce was just too hot and had no flavor. I think it was a mistake to put the lime juice in it.
mmmmmmm deliciosa y facil!!!!!!!!
So delicious and easy!!!
I will make this often!!
I will make this often!!
Great tasting a little time consuming but great results everybody loved it!