Delicious coconut shrimp with a complimentary red curry coconut dipping sauce garnished with fresh mint leaves. Delicious!
Total Time
25min
4.4
11 Ratings
Author: Vodka & Biscuits
Servings:
4
Ingredients
Shrimp
•
1
lb
Shrimp
, peeled, deveined
•
2
Eggland's Best Classic Eggs
, separated
•
4
Tbsp
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
1.
Mix together Corn Starch (4 Tbsp), Eggland's Best Classic Eggs (2), Salt (to taste), and Ground Black Pepper (to taste) until foamy.
2.
Coat a skillet with Canola Oil (as needed) and heat over medium-high heat.
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.
4.
Transfer to a plate lined with paper towels to drain.
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.
6.
Serve red curry sauce alongside shrimp and garnish with Fresh Mint Leaves (to taste).
Nutrition Per Serving
CALORIES
245
FAT
8.3 g
PROTEIN
29.1 g
CARBS
12.9 g
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