Coconut Shrimp With Red Curry Sauce

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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 jumbo shrimp, peeled with tails on
• 1 green onion, and green part,chopped
• 1/2 cup fresh mint, hand-torn
• 2 tablespoons vegetable oil
• 2 tablespoons thai red curry paste
• 1 cup unsweetened coconut milk
• 1 lime, juiced

Recipe

• 1 heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees f.
• 2 in a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy.
• 3 spread the coconut out in a pie dish.
• 4 dredge the shrimp with the cornstarch/egg mixture and shake off any excess.
• 5 press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
• 6 deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes.
• 7 using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
• 8 arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
• 9 for sauce: place a small pot over medium heat and coat with the oil.
• 10 stir the red curry paste into the pan and fry that up until aromatic.
• 11 slowly pour in the coconut milk and continue to stir to incorporate.
• 12 add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken.
• 13 pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• 14 abou 1 cup.