Saturday, November 12, 2011

Whats for dinner tonight- Crispy Curried Coconut Shrimp


                         Crispy Curried Coconut Shrimp

                               (With Red Curry Sauce)



  • 1 cup shredded, sweetened coconut flakes
  • 1/2 cup panko bread crumbs
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons kosher salt
  • 2 egg whites
  • 1 pound shrimp, peeled and deveined
  • Lime wedges, for garnish


Preheat oven to 375 degrees F.
In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

Recipe courtesy Mary Nolan-Food Network

Red Curry Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 cup unsweetened coconut milk
  • 1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry 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 for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.


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