LibreRecipes

Coconut Shrimp with Sweet Chili-Lime Sauce

Rating

Calories

103.0

Protein

3.0

Sodium

236.0

Fat

6.0

3/4 cup Asian sweet chili sauce*

3 tablespoons chopped fresh cilantro

2 1/2 tablespoons fresh lime juice

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

*Available at some supermarkets, at Asian markets, and online from amazon.com.

Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
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; heat oil over medium heat to 375°F.
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.