Baked coconut shrimp or deep-fried coconut shrimp with red curry sauce are delicious, easy recipes. Baked coconut shrimp is a healthy alternative to the traditional fried version and involves less work to cook.
Make baked coconut shrimp by combining 1/2 cup flaked unsweetened coconut, 6 tablespoons panko breadcrumbs and 3 tablespoons all-purpose flour in a small bowl. In another bowl, beat 2 egg whites until frothy. Season 1 pound of large deveined shrimp with salt and pepper. Toss the shrimp in the egg whites before dredging them into the coconut mixture to coat. Preheat the oven to 450 degrees Fahrenheit. Place the coated shrimp onto a baking sheet and spray with nonstick cooking spray. Cook for 10 minutes.
Alternatively, the shrimp can be fried. Follow the same shrimp preparation as above, but deep-fry the shrimp in 3 inches of oil at 325 degrees Fahrenheit for 2 to 3 minutes per batch.
Dip baked or fried coconut shrimp in a red curry dipping sauce. Make it by combining 2 tablespoons coconut oil and 2 tablespoons red curry paste in a small saucepan over medium heat. Cook until the curry paste becomes fragrant. Slowly add in 1 cup coconut milk and the juice of 1 lime. Cook for 5 minutes, pour into a bowl and serve hot.