Directions
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Step 1
Mix together
Corn Starch (1/4 cup)
,
Eggs (2)
, and
Salt and Pepper (to taste)
until foamy.
Step 2
Coat a skillet with
Canola Oil (to taste)
and heat over medium-high heat.
Step 3
Lay out
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.
Step 4
Transfer to a plate lined with paper towels to drain.
Step 5
For sauce, mix together
Fat-Free Greek Yogurt (3/4 cup)
and
Red Curry Paste (1 Tbsp)
until smooth. Thin out with
Lime (1/2)
. Add salt and
Sriracha (to taste)
if desired.
Step 6
Serve red curry sauce alongside shrimp and garnish with
Fresh Mint Leaves (to taste)
.
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