Name: Curried Coconut Fried Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound Shrimp (peeled & deveined; tails on); 1/2 cup All-Purpose Flour; 2 tbsp Curry Powder; 14 oz Coconut Milk; 1/2 cup Sweetened Coconut Flakes; 1/2 cup Panko Bread Crumbs; Coconut Oil for frying Coconut Oil; 1 ripe mango Mango (peeled and pit removed); 3 tbsp Sweet Chili Sauce

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There’s something truly magical about the combination of flavors in Curried Coconut Fried Shrimp. I remember the first time I tried this dish; it was a warm summer evening, and the aroma of coconut and spices filled the air, drawing everyone to the kitchen. The crispy exterior of the shrimp, paired with the creamy sweetness of coconut, created an explosion of flavor that transported me straight to a tropical paradise. It quickly became a go-to recipe for gatherings with family and friends, where laughter and good food always come together. The best part? It’s surprisingly easy to make!

Recipe Snapshot

Total Time:
25 mins

Prep Time:
15 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
300 kcal

Protein:
25 g

Diet:
Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Mixing Bowl, Wooden Spoon, Blender, Skillet, Frying Pan, Food Processor, Peeler

Each bite of Curried Coconut Fried Shrimp is like a mini vacation, and I can’t help but smile as I recall the first time I served it at a barbecue. The guests were skeptical at first, but once they took their first bite, I was met with nods of approval and requests for the recipe. It’s perfect for any occasion, whether it’s a casual dinner or a festive celebration. I love how the vibrant flavors captivate both the senses and the spirit. It’s not just a dish; it’s a memory waiting to happen.

So, why not bring a taste of the tropics to your table? The combination of spices in this recipe makes it a standout, and I can assure you, it won’t take long before it becomes a favorite in your home as well!

Why This Curried Coconut Fried Shrimp Stands Out

Flavor Explosion

One of the reasons I absolutely love Curried Coconut Fried Shrimp is the explosion of flavor it delivers. The blend of curry powder and coconut milk creates a unique taste profile that is both comforting and exciting at the same time. It’s a dish that invites you to explore its layers of flavor.

Easy to Prepare

Don’t let the sophisticated taste fool you; this dish is incredibly easy to prepare. With just a handful of ingredients, you can create a restaurant-quality meal right in your own kitchen. Plus, it’s a fun recipe to make with friends or family, turning dinner into an enjoyable experience.

Healthier Alternative

While fried foods often get a bad rap, using coconut oil adds a healthier twist to this dish. It has a higher smoke point compared to other oils, making it perfect for frying. Additionally, the use of fresh shrimp adds lean protein to your meal, making it a satisfying yet light option.

Perfect for Any Occasion

Whether you’re hosting a summer barbecue or a cozy family dinner, Curried Coconut Fried Shrimp fits perfectly into any occasion. Its vibrant colors and enticing aroma are sure to impress your guests, while its delicious taste will keep them coming back for more.

Versatile Pairings

This dish pairs beautifully with a variety of sides, from simple salads to flavorful rice dishes. Experimenting with different pairings allows you to customize the meal every time you make it, ensuring you never get bored.

Kid-Friendly

Kids love the crunchy texture and the mild sweetness from the coconut, making it a fantastic option for family dinners. You can even involve them in the cooking process, allowing them to help with the breading for a fun family activity!

FAQ

For the best results, I recommend using large, fresh or frozen shrimp that are peeled and deveined. The size allows for a great crunch while still being juicy inside. If you’re using frozen shrimp, ensure they’re fully thawed before starting the recipe.

While coconut oil gives a unique flavor and is perfect for high-heat frying, you can substitute it with oils like vegetable or canola oil. However, keep in mind that it may change the flavor profile slightly.

Yes, you can easily make Curried Coconut Fried Shrimp gluten-free by using a gluten-free flour blend instead of all-purpose flour. Additionally, ensure that the panko bread crumbs are also gluten-free.

This dish pairs wonderfully with steamed jasmine rice or a refreshing salad. You can also serve it alongside a tangy dipping sauce for extra flavor. Don’t forget to add some grilled vegetables for a complete meal!

Conclusion

The Curried Coconut Fried Shrimp is not just a dish; it’s an experience bursting with flavor and fun. With its crispy coating and tropical notes, every bite is a reminder of sunny days and good times. I encourage you to give this recipe a try and bring a taste of the tropics into your kitchen. You won’t be disappointed!

Curried Coconut Fried Shrimp

The ultimate comfort food, Curried Coconut Fried Shrimp combines crispy, golden shrimp with a creamy coconut coating. This easy weeknight dinner is bursting with flavor and sure to impress your family or guests. Make it tonight for a delicious, tropical escape!

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Prep Time 15

Cook Time 10

Total Time 25

Course Dinner

Cuisine Asian

Servings 6 servings

Calories 300 kcal

Equipment

Mixing Bowl
Wooden Spoon
Blender
Skillet
Frying Pan
Food Processor
Peeler

Ingredients

1 pound Shrimp peeled & deveined; tails on
1/2 cup All-Purpose Flour
2 tbsp Curry Powder
14 oz Coconut Milk
1/2 cup Sweetened Coconut Flakes
1/2 cup Panko Bread Crumbs
Coconut Oil for frying Coconut Oil
1 ripe mango Mango peeled and pit removed
3 tbsp Sweet Chili Sauce

Instructions

Heat about 1 to 1 1/2 inches of Coconut Oil to 350 degrees in a heavy-bottomed sauce pan or deep fryer. You want the oil to be hot enough so the shrimp can fry quickly and evenly, producing that golden color.
In a small bowl, sift together the all-purpose flour and curry powder. This mixture will give your shrimp that lovely, spiced coating.
In another bowl, add the coconut milk. I recommend using a tall bowl so the shrimp can be easily dunked. This will help the coating stick.
In a separate bowl, combine the sweetened coconut flakes and panko bread crumbs. Stir them together to ensure an even mixture.
To assemble the shrimp, start by coating the raw shrimp with the curried flour mixture. Make sure each piece is well-coated.
Next, dunk the coated shrimp quickly into the coconut milk, letting any excess milk drip off. This step is key to achieving that perfect coating.
Then, place the shrimp in the coconut and panko mixture to coat, pressing gently to ensure it sticks. Set aside and repeat with the rest of the shrimp.
Carefully place the shrimp into the heated oil, 2 to 3 at a time. Fry them until they turn a beautiful golden brown, which should take just a few minutes.
Once fried, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat this process with the remaining shrimp.
To make the sauce, puree the ripe mango until smooth using a food processor or blender. I love using my immersion blender for this step, as it’s quick and easy.
Finally, stir in the sweet chili sauce and serve chilled alongside the fried shrimp. This sauce adds a delightful sweetness that perfectly balances the flavors.

Notes

Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in the oven for best results.
Freezing: If you want to freeze these, make sure they are fully cooled first. They can be frozen for up to a month. Thaw before reheating in the oven.
Variations: Feel free to experiment with spices or add some heat by including chili flakes in the flour mixture.
Presentation: Garnish with fresh herbs like cilantro or green onions for an extra pop of color and flavor.
Serving suggestion: Serve with a side of rice or fresh salad for a complete meal.