Coconut Shrimp With Sweet Chili-Lime Sauce Recipe #187794
This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special!
by Mrs Goodall
30 min | 30 min prep
16 shrimp
SAUCE
- 3/4 cup asian sweet chili sauce
- 3 tablespoons fresh cilantro, chopped
- 2 1/2 tablespoons fresh lime juice
SHRIMP
- 3/4 cup all-purpose flour
- 1 teaspoon curry powder (Madras style if you can find it)
- 3/4 teaspoon baking powder (make sure it is still active!)
- 1/2 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 in tact
- SAUCE:.
- Can be made 1 day ahead, covered and chilled.
- Mix all ingredients in small bowl.
- FOR SHRIMP:.
- Whisk first 4 ingredients in medium bowl.
- Add egg and club soda; whisk just until combined but still lumpy.
- Let stand 15 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
- Attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
- Line baking sheet with paper towels.
- Spread coconut on plate.
- Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
- Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Ensure oil comes back to 375 before adding each batch.
- transfer shrimp to paper towels to drain.
- Serve hot with dipping sauce.
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5 stars