Coconut Shrimp w/ Curry Dipping Sauce
The curry dipping sauce combines with the shrimp to give a delicious coconut curry flavor. If you have never eaten coconut shrimp, this is definitely the recipe to try.
Ingredients
- 1 lb shrimp peeled & deveined, tails on
- 1 can light coconut milk
- 1 cup flour + 1/2 cup
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup shaved coconut
- 6 tbsp light mayonnaise
- 2 tbsp light sour cream
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- 2 tbsp minced onion
- salt and pepper to taste
Instructions
- In a large bowl, refrigerate and soak the shrimp in the coconut milk for 30 minutes.
- Preheat the oven to 400F. Dry shrimp on paper towels.
- Get three medium bowls; fill one bowl with 1 cup flour, one with 2 whisked eggs, and one with 1 cup panko, 1/2 cup flour and 1 cup coconut (mixed).
- To prepare the shrimp, coat in flour, dip in the egg wash, then roll in the coconut mixture. Repeat with each shrimp.
- Place all of the shrimp on a foil-wrapped baking sheet. Bake at 400F until golden and crispy (about 15-20 minutes).
- To make the curry dipping sauce, whisk together the mayo, sour cream, curry powder, cayenne pepper, onion, salt and pepper.