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Coconut Shrimp with Sweet Chili-Lime Sauce Recipe

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This recipe for Coconut Shrimp with Sweet Chili-Lime Sauce is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
3/4 cup Asian sweet chili sauce*
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice

Shrimp:
3/4 cup all purpose flour
1 teaspoon curry powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend
1 cup club soda
Vegetable oil (for deep-frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact
Directions:
Directions:
For sauce:
Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
For shrimp:
Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes. Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F. Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, and then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

 

 

 

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