Coconut Shrimp With Red Curry Sauce Recipe

Name: Coconut Shrimp With Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: peanut oil or vegetable oil, for frying; 1/4 cup cornstarch; 3 large egg whites; kosher salt; fresh ground black pepper; 2 cups flaked coconut; 1 1/2 lbs large shrimp, peeled with tails on; red curry paste, recipe below; 1 green onion, white and green part, chopped; fresh mint leaves, hand-torn; Red Curry Sauce; 2 tablespoons vegetable oil; 2 tablespoons Thai red curry paste; 1 cup unsweetened coconut milk; 1 lime, juice of

Servings: persons

peanut oil or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
kosher salt
fresh ground black pepper
2 cups flaked coconut
1 1/2 lbs large shrimp, peeled with tails on
red curry paste, recipe below
1 green onion, white and green part, chopped
fresh mint leaves, hand-torn
Red Curry Sauce
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juice of

1
["Shrimp:", "Heat 3"" of oil in a large deep skillet or heavy pot to 325u00b0F.", "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; shake off any excess.", "Press the shrimp into the coconut flakes, then 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 2-3 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:", "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 5-10 minutes to thicken.", "Pour the sauce into a nice serving bowl and serve with the coconut shrimp.", "Makes 1 cup."]

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: peanut oil or vegetable oil, for frying, 1/4 cup cornstarch, 3 large egg whites, kosher salt, and more.

Yes, Coconut Shrimp With Red Curry 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.

That's it — enjoy your meal!

Coconut Shrimp With Red Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions