Coconut Shrimp with Red Curry Sauce
Delicious coconut shrimp with a complimentary red curry coconut dipping sauce garnished with fresh mint leaves. Delicious!
Ingredients
Cooking Instructions
step 1
Mix together Corn Starch (4 Tbsp), Eggland's Best Classic Eggs (2), Salt (to taste), and Ground Black Pepper (to taste) until foamy.
step 2
Coat a skillet with Canola Oil (as needed) and heat over medium-high heat.
step 3
Lay out Unsweetened Shredded Coconut (1/2 cup) on a plate. Dip Shrimp (1 lb) in egg mixture, then coconut. Transfer to pan with hot oil and cook 2-3 minutes on each side until crispy and brown.
step 4
Transfer to a plate lined with paper towels to drain.
step 5
For sauce, mix together Fat-Free Greek Yogurt (3/4 cup) and Red Curry Paste (1 Tbsp) until smooth. Thin out with Lime (1/2). Add salt and Sriracha (to taste) if desired.
step 6
Serve red curry sauce alongside shrimp and garnish with Fresh Mint Leaves (to taste).
