Coconut Shrimp With Sweet Chili-Lime Sauce Recipe

Name: Coconut Shrimp With Sweet Chili-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Asian sweet chili sauce*; 3 tablespoons chopped fresh cilantro; 2 1/2 tablespoons fresh lime juice; 3/4 cup all purpose flour; 1 teaspoon curry powder (preferably Madras style); 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg, beaten to blend 1 cup club soda; Vegetable oil (for deep-frying); 1 1/2 cups medium shredded unsweetened coconut; 16 large shrimp, peeled, deveined, tails left intact; *Available at some supermarkets, at Asian markets, and online from amazon.com.

Servings: persons

3/4 cup Asian sweet chili sauce*
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
3/4 cup all purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
Vegetable oil (for deep-frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact
*Available at some supermarkets, at Asian markets, and online from amazon.com.

1
Mix all ingredients in small bowl.
2
Can be made 1 day ahead. Cover and chill.
3
Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
4
Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375u00b0F.
5
Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

520

kcal

Calories

Fat

Carbs

102

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 cup Asian sweet chili sauce*, 3 tablespoons chopped fresh cilantro, 2 1/2 tablespoons fresh lime juice, 3/4 cup all purpose flour, and more.

Yes, Coconut Shrimp With Sweet Chili-Lime 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 Sweet Chili-Lime Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions