Recipes : Coconut Shrimp with Red Curry Sauce : Food Network

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Coconut Shrimp with Red Curry Sauce
Recipe courtesy Tyler Florence

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

Directions
Red Curry Sauce, recipe follows

Ingredients

1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn

Directions
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.

Ingredients
Red Curry Sauce:

Directions
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced

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 to 10 minutes to thicken. Pour the sauce into a nice
serving bowl and serve with the coconut shrimp.

Yield: 1 cup