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: ¾ cup asian sweet chili sauce; 3 tablespoons fresh cilantro, chopped; 2 ½ tablespoons fresh lime juice; ¾ cup all-purpose flour; 1 teaspoon curry powder (Madras style if you can find it); ¾ teaspoon baking powder (make sure it is still active!); ½ teaspoon salt; 1 large egg, beaten to blend; 1 cup club soda; vegetable oil (for deep frying); 1 ½ cups medium shredded unsweetened coconut; 16 large shrimp, peeled, deveined, tails left in tact

Servings: persons

¾ cup asian sweet chili sauce
3 tablespoons fresh cilantro, chopped
2 ½ tablespoons fresh lime juice
¾ cup all-purpose flour
1 teaspoon curry powder (Madras style if you can find it)
¾ teaspoon baking powder (make sure it is still active!)
½ teaspoon salt
1 large egg, beaten to blend
1 cup club soda
vegetable oil (for deep frying)
1 ½ cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left in tact

1
SAUCE:.
2
Can be made 1 day ahead, covered and chilled.
3
Mix all ingredients in small bowl.
4
FOR SHRIMP:.
5
Whisk first 4 ingredients in medium bowl.
6
Add egg and club soda; whisk just until combined but still lumpy.
7
Let stand 15 minutes.
8
Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
9
Attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
10
Line baking sheet with paper towels.
11
Spread coconut on plate.
12
Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
13
Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes.
14
Ensure oil comes back to 375 before adding each batch.
15
transfer shrimp to paper towels to drain.
16
Serve hot with dipping sauce.

520

kcal

Calories

Fat

Carbs

102

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.

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

You need 12 ingredients. The key ingredients include: ¾ cup asian sweet chili sauce, 3 tablespoons fresh cilantro, chopped, 2 ½ tablespoons fresh lime juice, ¾ 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.

Coconut Shrimp With Sweet Chili-Lime Sauce

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