For the Coconut Shrimp:
1 ½ lbs jumbo shrimp, peeled with tails on
1/4 cup cornstarch
1 green onion, white and green part, chopped
3 egg whites, large
2 cups flaked coconut
1 mint, hand-torn
kosher salt , to taste
freshly ground black pepper, to taste
vegetable oil, or peanut oil, for frying
For the Red Curry Sauce:
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Coconut Shrimp:
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy.
Spread the coconut in a pie dish.
Dredge the shrimp with the egg white mixture and shake off any excess.
Press the shrimp into the coconut flakes. Turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown for about 2 to 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 it up 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 and cook for 5 to 10 minutes to thicken.
Remove the squeezed-out half and pour the sauce into a nice serving bowl. Serve with the coconut shrimp and enjoy the crisp, coconutty dish!
Sugar: 3g
:
Calcium: 142mg
Calories: 352kcal
Carbohydrates: 12g
Cholesterol: 214mg
Fat: 26g
Fiber: 5g
Iron: 3mg
Potassium: 289mg
Protein: 21g
Saturated Fat: 22g
Sodium: 693mg
Vitamin A: 606IU
Vitamin C: 8mg
