Corn Starch (1/4 cup)
Salt and Pepper (to taste)
Coat a skillet with
Canola Oil (to taste)
and heat over medium-high heat.
Unsweetened Shredded Coconut (1/2 cup)
on a plate. Dip
Shrimp (1 lb)
in egg mixture, then coconut. Transfer to pan with hot oil and cook 2-3 minutes on each side until crispy and brown.
Transfer to a plate lined with paper towels to drain.
For sauce, mix together
Fat-Free Greek Yogurt (3/4 cup)
Red Curry Paste (1 Tbsp)
until smooth. Thin out with
. Add salt and
Sriracha (to taste)
Serve red curry sauce alongside shrimp and garnish with
Fresh Mint Leaves (to taste)