Coconut Shrimp with Red Curry Sauce

Name: Coconut Shrimp with Red Curry Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters flaked coconut; 59 milliliters cornstarch; 3 larges egg whites; 1 handful fresh mint leaves, hand-torn; 1 green onion, white and green part, chopped; 1 lime, juiced; 680 grams shrimp, peeled with tails on; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps Thai red curry paste; 237 milliliters unsweetened coconut milk; 2 Tbsps vegetable oil; 4 servings Peanut or vegetable oil, for frying

You can never have too many main course recipes, so give Coconut Shrimp with Red Curry Sauce a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 576 calories, 40g of protein, and 39g of fat. This recipe serves 4. This recipe is typical of Indian cuisine. If you have coconut, juice of lime, vegetable oil, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy.

Ingredients you will need

Corn Starch

Egg Whites

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Coconut Flakes

Corn Starch

Egg Whites

Coconut

Shrimp

Shake

Equipment you will use

Pie Form

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 you will need

Curry Sauce

Green Onions

Coconut

Shrimp

Mint

Equipment you will use

Slotted Spoon

Paper Towels

Tongs

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.

Ingredients you will need

Red Curry Paste

Coconut Milk

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken.

Ingredients you will need

Lime Juice

Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Ingredients you will need

Coconut

Shrimp

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

473milliliters

flaked coconut 59milliliters

cornstarch 3larges

egg whites 1handful

fresh mint leaves, hand-torn 1

green onion, white and green part, chopped 1

lime, juiced 680grams

shrimp, peeled with tails on 4servings

Kosher salt and freshly ground black pepper 2Tbsps

Thai red curry paste 237milliliters

unsweetened coconut milk 2Tbsps

vegetable oil 4servings

Peanut or vegetable oil, for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.