Ingredients
-
-
1/4
-
3
-
-
-
2
-
1 1/2
-
-
1
-
-
-
2
-
2
-
1
-
1
Directions
Coconut Shrimp With Red Curry Sauce, This recipe created by Tyler Florence is one that I will be making soon! I saw it made on tv last night for a couple’s wedding, and the shrimp looked incredible! Everybody at the wedding raved about them, so I am posting it to share with you all
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Steps
|
1
Done
|
Shrimp: |
|
2
Done
|
Heat 3" of Oil in a Large Deep Skillet or Heavy Pot to 325f. |
|
3
Done
|
in a Small Bowl, Mix the Cornstarch, Egg Whites, Salt and Pepper Until Foamy. Spread the Coconut Out in a Pie Dish. |
|
4
Done
|
Dredge the Shrimp With the Cornstarch/Egg White Mixture; Shake Off Any Excess. |
|
5
Done
|
Press the Shrimp Into the Coconut Flakes, Then Turn Shrimp Over and Press Into Coconut Again to Coat Both Sides. |
|
6
Done
|
Deep-Fry the Shrimp in Batches Until the Coconut Is Golden Brown, About 2-3 Minutes. |
|
7
Done
|
Using Tongs or a Slotted Spoon, Remove the Shrimp to Paper Towels to Drain. |
|
8
Done
|
Arrange the Shrimp on a Platter, Serve Immediately With Red Curry Sauce, and Garnish With Green Onion and Mint. |
|
9
Done
|
Red Curry Sauce: |
|
10
Done
|
Place a Small Pot Over Medium Heat and Coat With the Oil. |
|
11
Done
|
Stir the Red Curry Paste Into the Pan, and Fry Until Aromatic. |
|
12
Done
|
Slowly Pour in the Coconut Milk, and Continue to Stir to Incorporate. |
|
13
Done
|
Add the Lime Juice (and 1 of the Squeezed Out Halves For Added Flavor) and Cook For 5-10 Minutes to Thicken. |
|
14
Done
|
Pour the Sauce Into a Nice Serving Bowl and Serve With the Coconut Shrimp. |
|
15
Done
|
Makes 1 Cup. |
