Lime And Coconut Shrimp With Red Curry Sauce

Name: Lime And Coconut Shrimp With Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13.5- to 14.5-ounce can unsweetened coconut milk*; 12 whole green cardamom pods, crushed; 3 fresh kaffir lime leaves (3 double leaves)**; 2 garlic cloves, chopped; 2 tablespoons (packed) golden brown sugar; 1 tablespoon grated lemon peel; 1 tablespoon fresh lime juice; 1 tablespoon Thai red curry paste*; 2 teaspoons fish sauce (nam pla or nuoc nam)*; 3/4 cup all purpose flour; 1/4 cup cornstarch; 2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)**; 1 1/2 teaspoons Thai red curry paste*; 1 teaspoon (packed) golden brown sugar; 1/2 teaspoon salt; 3/4 cup (or more) ice-cold ginger ale; 6 cups (about) peanut oil; 1/2 cup cornstarch; 2 1/2 cups sweetened flaked coconut; 18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact; Fresh cilantro sprigs; Kaffir lime leaves**

Servings: persons

1 13.5- to 14.5-ounce can unsweetened coconut milk*
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves)**
2 garlic cloves, chopped
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste*
2 teaspoons fish sauce (nam pla or nuoc nam)*
3/4 cup all purpose flour
1/4 cup cornstarch
2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)**
1 1/2 teaspoons Thai red curry paste*
1 teaspoon (packed) golden brown sugar
1/2 teaspoon salt
3/4 cup (or more) ice-cold ginger ale
6 cups (about) peanut oil
1/2 cup cornstarch
2 1/2 cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact
Fresh cilantro sprigs
Kaffir lime leaves**

1
Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
2
Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
3
Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370u00b0F to 380u00b0F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
4
Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
5
*Available at Indian, Southeast Asian, and Latin American markets and in the ethnic foods section of many supermarkets.
6
**Found at Southeast Asian markets.

5626

kcal

Calories

542

Fat

145

Carbs

106

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 22 ingredients. The key ingredients include: 1 13.5- to 14.5-ounce can unsweetened coconut milk*, 12 whole green cardamom pods, crushed, 3 fresh kaffir lime leaves (3 double leaves)**, 2 garlic cloves, chopped, and more.

Yes, Lime And 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!