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Coconut Shrimp with Sweet Chili Lime Sauce

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This is a great appetizer recipe from Bon Appetit.

Coconut Shrimp Circular 500



  1. 3/4 cup Asian sweet chili sauce
  2. 3 tablespoons chopped fresh cilantro
  3. 2 1/2 tablespoons fresh lime juice


  • 3/4 cup all purpose flour
  • 1 teaspoon curry powder (preferably Madras style)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten to blend 1 cup club soda
  • Vegetable oil (for deep-frying)
  • 1 1/2 cups medium shredded unsweetened coconut
  • 16 large shrimp, peeled, deveined, tails left intact


Sauce Mix all ingredients in small bowl.  (Can be made 1 day ahead. Cover and chill.)


  • Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
  • Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
  • Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

Source: Bon Appetit

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