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Recipes

Coconut Shrimp with Sweet Chili-Lime Sauce

By Rick RodgersPhotography by Gary Moss
Image may contain Food Furniture Dining Table Table Dish Meal and Fried Chicken

Recipe information

  • Yield

    Makes 16 Servings

Ingredients

sauce

3

/4 cup Asian sweet chili sauce*

3

tablespoons chopped fresh cilantro

2

1/2 tablespoons fresh lime juice

Shrimp

3

/4 cup all purpose flour

1

teaspoon curry powder (preferably Madras style)

3

/4 teaspoon baking powder

1

/4 teaspoon salt

1

large egg, beaten to blend 1 cup club soda

Vegetable oil (for deep-frying)

1

1/2 cups medium shredded unsweetened coconut

16

large shrimp, peeled, deveined, tails left intact

Need to make a substitution?

Preparation

  1. sauce

    Step 1

    Mix all ingredients in small bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

  2. shrimp

    Step 2

    Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.

    Step 3

    Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.

    Step 4

    Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

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