Fried Coconut Shrimp with Green Curry Sauce
Fried coconut shrimp is probably among some of my favorite foods. Sweet, salty, crunchy and dipped in this green curry sauce just takes it to the next level.
Yield: 3-4 Servings
Fried Coconut Shrimp with Green Curry Sauce
Prep time: 35 MinCook time: 10 MinTotal time: 45 Min
Ingredients
Shrimp
- 1 pound Jumbo Shrimp (8-12 count), peeled (tails left on), deveined, and butterflied
- 1 cup AP flour, divided
- 1 tsp Baking Powder
- 1 Egg
- 3/4 cup Beer (any kind you like to drink)
- 1 cup Panko Breadcrumbs
- 1 cup Sweetened Shredded Coconut
- Kosher Salt
- Vegetable Oil, for deep frying
Green Curry Sauce
- 1/4 cup Mayonnaise
- 2 tsp Green Curry Paste
- 2 tsp Soy Sauce
- 1 Lime, juiced and zested
- 1 Garlic clove, minced
Instructions
Shrimp
- Set up a dredging station by placing 1/2 cup of AP flour in a mixing bowl or large container.
- Whisk the other 1/2 cup of AP flour, egg, beer, and baking powder in a mixing bowl.
- Combine Panko breadcrumbs and shredded coconut in another mixing bowl or large container.
- Season shrimp with salt.
- Dredge the shrimp in the flour, then dip in the beer batter, and coat in the Panko coconut mixture.
- Repeat these steps for each shrimp and place on a parchment lined baking sheet. You can prepare the shrimp up to this step a few hours ahead of time and place in the fridge until you want to fry them.
- Heat oil in a large pot big enough for frying. (You need enough oil so that the shrimp are fully covered by the oil when frying.)
- Once the oil reaches 350F, place 4-5 shrimp at a time in the pot.
- Fry until golden brown and the shrimp have curled in slightly (about 3-4 minutes).
- Allow the fried shrimp to drain on paper towels before serving.
Green Curry Sauce
- Whisk ingredients together and serve with the fried shrimp.
