Coconut Shrimp with Red Curry Sauce
Elevate your appetizer game with these irresistible Coconut Shrimp with Red Curry Sauce! Perfectly crispy and golden, each shrimp is coated in a crunchy blend of panko breadcrumbs and sweet shredded coconut, then deep-fried to perfection. The bold, creamy red curry dipping sauce—made with rich coconut milk, aromatic red curry paste, a hint of lime, and a touch of umami from fish sauce—adds a vibrant, Thai-inspired flair. This crowd-pleasing recipe combines sweet, savory, and mildly spicy flavors for a dish that’s both indulgent and easy to prepare in just 35 minutes. Whether you’re serving these at a festive gathering or as a weeknight treat, they’re guaranteed to impress.
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Recipe Information
Ingredients
- 20 pieces Large shrimp, peeled and deveined (tails on)
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Eggs
- 0.75 cup Panko breadcrumbs
- 0.75 cup Shredded sweetened coconut
- 2 cups Vegetable oil (for frying)
- 1 cup Coconut milk
- 2 tablespoons Red curry paste
- 1 tablespoon Brown sugar
- 1 teaspoon Fish sauce
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a shallow bowl, mix the flour, salt, and black pepper.
In another bowl, beat the eggs until smooth.
In a third bowl, combine the panko breadcrumbs and shredded coconut.
Coat each shrimp in the flour mixture, then dip into the beaten eggs, and finally press into the coconut-breadcrumb mixture until fully coated. Set aside on a plate.
Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the red curry sauce, heat a small saucepan over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
Stir in the coconut milk, brown sugar, and fish sauce. Simmer gently for 3-4 minutes, allowing the flavors to meld together.
Remove the sauce from heat and stir in the fresh lime juice.
Serve the coconut shrimp hot with the red curry sauce on the side for dipping. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
5891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.2 g | 680% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 118.2 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 15.5 mcg | 77% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
