Crispy Coconut Shrimp Curry
A Coconut Curry dish made with a twist. Shrimp that's breaded, fried to a crispy golden brown, and served with tasty curry. A dish that combines a little sweetness and brings a little heat.
Servings 2
Ingredients
Coconut Shrimp
- 12-16 Large Raw Shrimp
- 1 Cup All Purpose Flour
- ½ Cup Panko Bread Crumbs
- ½ Cup Coconut Flakes
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- Salt & Pepper
- Canola Oil
Curry Sauce
- ½ can Coconut Milk
- 1 cup Chicken Broth
- 1 tbsp. tomato paste
- 1 tbsp. Brown Sugar
- 4 gloves Garlic
- ¼ cup Fresh Parsley
- ½ Onion
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Orange Pepper
- 1 tsp. Crushed Red Pepper Flakes
- 2 tbsp. Curry Seasoning
- Salt & Pepper
- ½ tsp. Chili Powder
- 1 tbsp. Butter
Instructions
For the Curry
- Cut Bell Peppers Red, Yellow, Orange, and onion into small bite-size pieces. In a Pan, Melt the butter on medium heat and add the onions and peppers. Sauté for 2-3 minutes.
- Add in the Brown Sugar, Tomato Paste, Coconut Milk, Chicken Broth, Garlic, Clam Sauce, parsley, and seasonings. Stir all ingredients together.
- Allow to simmer for 10 minutes.
Fried Coconut Shrimp
- Start by dredging the seasoned Shrimp through the flour then placing floured Shrimp onto a plate.
- Next, dip the Floured Shrimp over into the already beaten egg, then over to the bread crumb and coconut mix.
- Place fully breaded shrimp back onto the plate, cover, and place into the fridge for 25-30 minutes.
- When ready to Fry, Heat oil on medium to high heat. Fry on both sides until golden brown. Remove the shrimp from the oil and place them on a paper towel or wire rack to drain the excess oil.
- Serve with your choice of Rice, and add the curry on top of both the Rice and Shrimp. Enjoy.