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Coconut Shrimp
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Total Time
35 min
Total Time
35 min
  1. 1 1/2 cups sweetened shredded coconut
  2. 3/4 cups plain dried breadcrumbs
  3. 2 large egg whites
  4. 1 1/2 pounds medium shrimp, peeled and deveined (tail on)
  5. Coarse salt and ground pepper
  6. 4 cups vegetable oil
  7. Bottled sweet-and-sour sauce, for serving
  8. 1/2 cup plain yogurt
  9. 1 tablespoon freshly squeezed lime juice
  10. 1 teaspoon Dijon mustard
  11. 1/4 teaspoon curry powder
  12. Lime wedges, for serving (optional)
  1. In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet.
  2. Set aside. In another shallow bowl, lightly beat the egg whites.
  3. Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper.
  4. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
  5. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer.
  6. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain.
  7. Return oil to 350 degrees.repeat with remaining shrimp.
  8. In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with shrimp, garnish with lime wedges, if desired.
Adapted from Delish
Adapted from Delish
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