Crispy Coconut Shrimp
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup plain dried breadcrumbs
- 2 large egg whites
- 1 1/2 pounds medium shrimp, peeled and deveined (tail on)
- Coarse salt and ground pepper
- 4 cups vegetable oil
- Bottled sweet-and-sour sauce, for serving
- 1/2 cup plain yogurt
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon curry powder, preferably Madras
- Lime wedges, for serving (optional)
For the kids: 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. Set aside. In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. 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.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. 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. Return oil to 350 degrees; repeat with remaining shrimp.
Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.