Coconut Shrimp with Red Curry Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Shrimp

1 lb

Shrimp , peeled, deveined

2

Eggs , separated

egg whites only

1/4 cup

Corn Starch

to taste

Salt

to taste

Ground Black Pepper

1/2 cup

Unsweetened Shredded Coconut

as needed

Canola Oil

to taste

Fresh Mint Leaves

Sauce

3/4 cup

Fat-Free Greek Yogurt

or Coconut Greek Yogurt

1 Tbsp

Red Curry Paste

1/2

Lime , juiced

to taste

Sriracha

(optional)

Cooking Instructions

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Step 1

Mix together Corn Starch (1/4 cup) , Eggs (2) , Salt (to taste) , and Ground Black Pepper (to taste) until foamy.

Step 2

Coat a skillet with Canola Oil (as needed) 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) .