Mix together Corn Starch (1/4 cup), Egg (2), and Salt and Pepper (to taste) until foamy.
Coat a skillet with Canola Oil (to taste) and heat over medium-high heat.
Lay out Unsweetened Shredded Coconut (1/2 cup) on a plate. Dip Shrimp (1 pound) 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) and Red Curry Paste (1 tablespoon) until smooth. Thin out with Lime (1/2). Add salt and Sriracha (to taste) if desired.
Serve red curry sauce alongside shrimp and garnish with Fresh Mint Leaves (to taste).