Coconut Shrimp with Sweet Chili-Lime Sauce
Crispy coconut-crusted shrimp served with a zesty sweet chili-lime dipping sauce. This restaurant-style appetizer features large shrimp coated in a curry-spiced batter and shredded coconut, fried until golden brown.
Ingredients
- •¾ cup Asian sweet chili sauce*
- •3 tablespoons chopped fresh cilantro
- •2½ tablespoons fresh lime juice
- •¾ cup all purpose flour
- •1 teaspoon curry powder
- •¾ teaspoon baking powder
- •¼ teaspoon salt
- •1 large egg
- •2 cups vegetable oil
- •1½ cups shredded unsweetened coconut
- •16 pieces large shrimp
- •
- •
- •
Cooking Instructions
- 1.
Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
5 min
- 2.
Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
15 min
- 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.
10 min
- 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.
15 min
