Coconut Shrimp with Curry Dipping Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4-6

Ingredients

Shrimp:
1lb jumbo shrimp, peeled, deveined, tails in-tact and butterflied
1 cup panko bread crumbs
1 cup all purpose flour
1 cup shredded sweetened coconut
3 large eggs
2 teaspoons garlic powder
1-1/2 teaspoons turmeric powder
Salt and pepper, to taste
Vegetable oil, for frying

Sauce:
1/2 cup Thai red curry paste
1 13.6 oz can of unsweetened coconut milk
1/4 cup peanut or almond butter, chunky or creamy depending on preference
Juice of 1 lime 1 tablespoon of fish sauce
2 tablespoon sugar
1 tablespoon of vegetable oil
Salt, to taste

Method

Sauce (to be made ahead):

1. Heat oil in a small sauce pan over medium-high heat. Add curry paste and stir frequently for about 2 minutes, until fragrant.

2. Add coconut milk and whisk frequently for about 3 minutes.

3. Remove saucepan from heat and whisk in nut butter, fish sauce, lime juice and sugar. Add salt, to taste.

4. Let cool to room temperature and transfer to serving vessel, wrap with plastic and refrigerate for at least 2 hours before serving.

Shrimp:

1. Preheat oil in a deep pot or dutch oven to 350 degrees Fahrenheit. Line a sheet tray with paper towels.

2. In a medium bowl, mix together panko and sweetened coconut. In a second medium bowl beat eggs. In a third medium bowl mix flour, salt, pepper, garlic powder and turmeric until well combined. Dredge shrimp in flour mixture, then egg, then panko mixture.

3. Place shrimp in preheated oil and fry in batches, until golden brown, about 3 minutes. Drain on lined sheet tray. Plate and serve with curry dipping sauce.