Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce Recipe

Name: Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola, vegetable or peanut oil for frying, as needed; 2 cups cornstarch; 1 cup light or regular beer, chilled; 1 cup soda water, chilled; 1 egg; Salt; 1 1/2 cups unsweetened, shredded coconut; 20 medium sized shrimp, deveined and shelled with tails left on; Bamboo skewers soaked in water for 1 hour; 1 cup canned pumpkin puree; 1 tablespoon curry powder; 2 tablespoons brown sugar; 1 cup coconut milk, light or regular; 1 lime, juiced

Servings: persons

Canola, vegetable or peanut oil for frying, as needed
2 cups cornstarch
1 cup light or regular beer, chilled
1 cup soda water, chilled
1 egg
Salt
1 1/2 cups unsweetened, shredded coconut
20 medium sized shrimp, deveined and shelled with tails left on
Bamboo skewers soaked in water for 1 hour
1 cup canned pumpkin puree
1 tablespoon curry powder
2 tablespoons brown sugar
1 cup coconut milk, light or regular
1 lime, juiced

1
Pour enough oil into a medium sized saucepan so that it is half full.
2
Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch.
3
Stir in the beer, soda water, egg and a pinch of salt until combined.
4
In a separate bowl, add coconut.
5
Place shrimp, tail end first, on bamboo skewers.
6
Dip each skewer into the cornstarch batter and then into the coconut.
7
Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes.
8
Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
9
For the dipping sauce:
10
In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar.
11
Cook for 5 minutes, stirring frequently.
12
Slowly add the coconut milk and continue to cook.
13
Lower the heat and let the ingredients simmer for about 5 minutes.
14
Remove the pot from the heat and cool.
15
Add the lime juice and salt, to taste.
16
Serve in a bowl alongside the coconut shrimp.

749

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola, vegetable or peanut oil for frying, as needed, 2 cups cornstarch, 1 cup light or regular beer, chilled, 1 cup soda water, chilled, and more.

Yes, Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce

How did you like this recipe?

Frequently Asked Questions