Coconut Shrimp With Red Curry Sauce

The first time I tasted coconut shrimp, I was skeptical. I was working a summer job at a small seafood shack on the coast of Maine, a far cry from the tropical flavors it suggested. But one bite of the crispy, sweet coconut coating giving way to the succulent shrimp, dipped in a creamy, spicy sauce, and I was hooked. It was an unexpected explosion of textures and tastes that transported me to a sun-drenched beach, even as the salty Maine air swirled around me. That initial surprise and delight are what I aim to recreate every time I make this dish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• For the Coconut Shrimp:
  • Peanut oil or vegetable oil, for frying
  • 1/4 cup cornstarch
  • 3 large egg whites
  • Kosher salt
  • Fresh ground black pepper
  • 2 cups flaked coconut
  • 1 1/2 lbs large shrimp, peeled with tails on
• Garnish:
  • 1 green onion, white and green part, chopped
  • Fresh mint leaves, hand-torn
• For the Red Curry Sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 cup unsweetened coconut milk
  • 1 lime, juice of

Equipment Needed

• Large deep skillet or heavy pot
• Small bowl
• Pie dish
• Tongs or slotted spoon
• Paper towels
• Small pot
• Serving bowl

Instructions

1. Begin by heating about 3 inches of peanut oil or vegetable oil in a large deep skillet or heavy pot to 325°F. It’s crucial to use a thermometer for accurate temperature control, as this will affect how evenly the shrimp cooks and how well the coconut browns.
2. Prepare the egg wash: In a small bowl, vigorously whisk together the cornstarch, egg whites, salt, and pepper until the mixture is foamy. This foamy texture helps the coating adhere better to the shrimp.
3. Spread the flaked coconut evenly in a pie dish. This provides a surface for easy and even coating of the shrimp.
4. Dredge each shrimp with the cornstarch/egg white mixture, ensuring they are well-coated. Shake off any excess; too much egg wash can prevent the coconut from sticking properly.
5. Now, the fun part: Press each shrimp firmly into the coconut flakes, then turn the shrimp over and press into the coconut again to coat both sides completely. A generous and even coating is key to achieving that delightful crispy texture.
6. Carefully deep-fry the shrimp in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry until the coconut is golden brown, about 2-3 minutes per batch. Keep a close eye on them, as they can brown quickly.
7. Using tongs or a slotted spoon, carefully remove the cooked shrimp to a plate lined with paper towels to drain any excess oil. This ensures they remain crispy and not greasy.
8. Arrange the crispy coconut shrimp on a platter. Serve immediately with the prepared Red Curry Sauce, and garnish with chopped green onion and hand-torn fresh mint leaves. The contrast of the vibrant green against the golden brown shrimp is visually appealing and adds a burst of freshness.
9. Now, for the Red Curry Sauce: Place a small pot over medium heat and coat with the vegetable oil.
10. Stir the Thai red curry paste into the pan, and fry for about 1 minute until aromatic, being careful not to burn it. Toasting the curry paste enhances its flavor and brings out its depth.
11. Slowly pour in the coconut milk, and continue to stir to incorporate everything together smoothly.
12. Add the lime juice and cook for 5-10 minutes to thicken the sauce to your desired consistency.
13. Finally, pour the Red Curry Sauce into a nice serving bowl and serve alongside the coconut shrimp.
14. The Red Curry Sauce recipe makes about 1 cup.

Expert Tips & Tricks

• For Extra Crispy Shrimp: Consider double-dredging the shrimp in the coconut for an even thicker and crispier coating.
• Oil Temperature is Key: Maintaining a consistent oil temperature is essential for even cooking and preventing the shrimp from becoming greasy. Use a deep-fry thermometer and adjust the heat as needed.
• Don’t Overcrowd the Pan: Fry the shrimp in batches to prevent the oil temperature from dropping too low.
• Make Ahead: The red curry sauce can be made a day in advance and stored in the refrigerator. Simply reheat it gently before serving. You can also prep the shrimp (coat in egg mixture and coconut) ahead of time, and refrigerate for up to 2 hours before frying.

Serving & Storage Suggestions

Serve the coconut shrimp immediately while they are at their crispiest and warmest. The Red Curry Sauce can be served warm or at room temperature. Garnish generously with fresh green onions and mint leaves for added freshness and visual appeal.

Leftover coconut shrimp are best stored in an airtight container in the refrigerator for up to 2 days. Reheating them in the oven or air fryer is recommended to restore some of their crispiness. Microwaving is not ideal as it can make them soggy. The Red Curry Sauce can also be stored in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	35g	45%
Saturated Fat	28g	140%
Cholesterol	180mg	60%
Sodium	950mg	40%
Total Carbohydrate	25g	9%
Dietary Fiber	3g	10%
Sugars	12g	24%
Protein	25g	50%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free cornstarch and ensure your red curry paste is gluten-free.
• Spicier Sauce: Add a pinch of red pepper flakes or a dash of sriracha to the Red Curry Sauce for extra heat.
• Different Seafood: This recipe also works well with scallops or chicken.
• Coconut Milk Variation: Try using coconut cream instead of coconut milk for an even richer and more decadent sauce.

FAQs (Frequently Asked Questions)

Q: Can I bake the coconut shrimp instead of frying?
A: Yes, you can bake them. Preheat your oven to 400°F (200°C), place the shrimp on a baking sheet, and bake for 12-15 minutes, flipping halfway through, until golden brown.

Q: How do I prevent the coconut from burning while frying?
A: Ensure your oil temperature is not too high (around 325°F/160°C). Also, fry the shrimp in batches, so they cook evenly.

Q: Can I use sweetened coconut flakes instead of unsweetened?
A: You can, but it will make the shrimp much sweeter. Reduce the sugar in the red curry sauce accordingly, or the shrimp may be overly sweet.

Q: What if I don’t have red curry paste?
A: While red curry paste is crucial for the authentic flavor of the sauce, you can substitute it with a mild yellow curry powder, but the flavor profile will be different.

Q: How long can I store the fried coconut shrimp?
A: Cooked coconut shrimp is best enjoyed immediately. You can store leftovers in an airtight container in the refrigerator for up to 2 days, but the texture will soften over time.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine over the years. The combination of crispy coconut, tender shrimp, and creamy, spicy red curry sauce is a true delight. Don’t be afraid to experiment with the level of spiciness in the sauce or to adjust the recipe to your liking. Whether you’re hosting a dinner party or simply craving a delicious and unique seafood dish, this Coconut Shrimp with Red Curry Sauce is sure to impress. Serve it with a side of rice or a refreshing cucumber salad for a complete meal. Now, go forth and create some culinary magic!