Coconut Shrimp with Red Curry Sauce Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team Modified: December 11, 2020
Coconut Shrimp with Red Curry Sauce Recipe

The indulgent taste of coconut shrimp is improved upon with a homemade Thai sauce.

How To Make Coconut Shrimp with Red Curry Sauce

This seafood favorite is coated in delicious coconut flakes with beautiful red curry sauces poured over it. Our Coconut Shrimp and Red Curry Sauce recipe is a delightful blend of flavors to spice up a basic, seafood ingredient. Whip up this savory, deep-fried dish for dinner!

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves:

Ingredients

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

Instructions

Coconut Shrimp:

  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 in a pie dish.

  4. Dredge the shrimp with the egg white 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 for 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.

Red Curry Sauce:

  1. Place a small pot over medium heat and coat with the oil.
  2. Stir the red curry paste into the pan and fry it up until aromatic.

  3. Slowly pour in the coconut milk and continue to stir to incorporate.
  4. Add the lime juice and 1 of the squeezed-out halves and cook for 5 to 10 minutes to thicken.

  5. 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!

Nutrition

  • 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
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Soup

Coconut Shrimp Soup Recipe

This coconut shrimp soup is made of a harmonious mix of creamy and earthy flavors. The coconut milk surprisingly works so well with the shrimp!
15 mins

Baked

Baked Coconut Shrimp Recipe

This coconut shrimp recipe will give you a taste of the tropics right at your home. It's crispy with just the right amount of spice and sweetness.
30 mins

Seafood

Easy Baked Coconut Shrimp Recipe

Turn on your oven and bake up some flavorful coconut shrimp for lunch! It comes with a sweet and spicy dipping sauce for a more tasteful meal.
30 mins

Appetizers & Snacks

Keto Coconut Shrimp Recipe

Start your diet journey with this keto coconut shrimp. It has a combination of tangy shrimp and sweet coconut.

22 mins

Seafood

Easy Coconut Shrimp Recipe

Toss a quick dinner or a crowd-pleaser snack with this simple yet impressive coconut shrimp. This delicious dish is done in 30 minutes.
30 mins

Curry

Easy Coconut Shrimp Curry Recipe

Our shrimp curry is full of flavor from the spiced and seasoned coconut curry sauce. Make this incredibly easy and tasty dish in just under 30 minutes!
22 mins

Fried

Stovetop Fried Coconut Shrimp Recipe

Enjoy a batch of our crunchy coconut shrimp for dinner tonight! It comes with a hint of spice and savory flavorings for a filling shrimp dish.
30 mins
Comments

Leave a comment

Replying to