Coconut Shrimp with Red Curry Sauce

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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.

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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.

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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.

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So easy. So delicious. Perfection - will make AGAIN AND AGAIN!!

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The curry sauce was just too hot and had no flavor. I think it was a mistake to put the lime juice in it.

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mmmmmmm deliciosa y facil!!!!!!!!

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So delicious and easy!!!
I will make this often!!

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Great tasting a little time consuming but great results everybody loved it!

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My husband and I tried this recipe on a weeknight. Really easy and quick, and really tasty. It would make for good entertaining.

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I would like the breading to cover the shrimp better