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
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.
Red Curry Sauce:
- 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 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
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By erika.parton_10...
East Boston, MA
on August 23, 2008
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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.
By tdiggs_10872605
Tallahassee, FL
on August 05, 2008
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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.
By kellyd1ao_5875201
Land O Lakes, FL
on February 22, 2008
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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.
Read all 36 reviews