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17
Aug
2012

Curried Coconut Fried Shrimp

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These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice. 

I might be on a coconut kick lately.

But is that really a bad thing?

I don’t think so. I think it’s good. I think it’s real real good.

These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice.

Last week I received a jar of Tropical Traditions Gold Label Virgin Coconut Oil to review.

After learning more about their company, and all the uses for coconut oil, I was more than delighted to try it out.

What better way to start off than with using it to fry up some Curried Coconut Shrimp?

A display of measured ingredients needed to make Curried Coconut Fried Shrimp

This couldn’t be easier.

Just follow the little arrows, and you’re on your way to some golden, crispy, and mildly sweet fried shrimp.

To get the curried flour, all I did was combine curry powder with flour and sifted it together. The curry flavor is light, and not necessary if you’re not a fan, but it adds just a little something, so I urge you to try it.

Lightly cover the shrimp in the curried flour, then dip into the coconut milk. Coat in the coconut flake and panko bread crumb mixture and then you’re ready to fry.

Make sure your coconut oil is at a steady 350 degrees before frying. Use a thermometer or a frying machine to keep it a constant temp. I fried 3 shrimp at a time in a small, heavy bottom sauce pan with about 1 1/2 inches deep of coconut oil.

These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice.

Something magical happened.

My whole house smelled sweet, and nutty. The fragrance from the heated coconut oil was very pleasant.

These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice.

The shrimp were crisp on the outside and tender on the inside.

There was no heavy, oily taste to the shrimp. The coconut oil was very light, and clean tasting.

These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice.

I am going to say the Coconut Oil was a great substitution to the typical vegetable oil I use for frying.

To accompany the Fried Shrimp, I created a very simple {2 ingredient} Sweet Mango Chili Sauce for dipping.

Simply take one ripe mango and place it in a food processor/blender/immersion blender and puree it till it’s smooth. Then add some bottled sweet chili sauce and stir to combine.

So simple, so good.

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A close ups of fried shrimp on a plate
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5 from 1 vote

Curried Coconut Fried Shrimp & Sweet Mango Chili Sauce

These Curried Coconut Fried Shrimp are bursting with nutty flavor and spice.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 341 kcal
Author: Shawn

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
  • 1 ripe mango, peeled and pit removed
  • 3 tbsp Sweet Chili Sauce
US Customary - Metric

Instructions

  • Heat about 1 1/2 inches of Coconut Oil to 350 degrees in a heavy bottomed sauce pan, or deep fryer.
  • In a small bowl sift together the flour and curry powder, set aside.
  • In another bowl add the coconut milk (try to make this a tall bowl, so the shrimp can easily be dunked). Set aside.
  • In another bowl combine the sweetened coconut flakes and the panko bread crumbs, stir to combine.
  • To assemble shrimp, coat the raw shrimp with the curried flour, then dunk quickly into the coconut milk (letting any excess milk drip off), then place in the coconut & panko mixture to coat.
  • Set aside, and repeat with remaining shrimp.
  • Place the shrimp 2-3 at a time in the heated coconut oil until they turn a golden brown.
  • Remove from the oil and place on a paper towel lined plate. Repeat with remaining shrimp.
  • To make the sauce puree the ripe mango until smooth in either a food processor or blender. I used my immersion blender and placed the mango in a small bowl and pureed until smooth.
  • Stir in the sweet chili sauce, and serve chilled with the fried shrimp.

Nutrition

Calories: 341kcal | Carbohydrates: 28g | Protein: 19g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 191mg | Sodium: 739mg | Potassium: 341mg | Fiber: 2g | Sugar: 12g | Vitamin A: 393IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 5mg
Keywords: Coconut, fries, mango, shrimp
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About Shawn

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

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Comments

  1. Sarah MacMillan

    This recipe looks amazing. I’m hoping to try it this Friday for a Christmas party I’m hosting. Could you give me an idea of how long the shrimp take in the oil and do you think I could make them an hour or two beforehand and just keep them warm? I realize I’m breaking the “don’t try anything new with company” rule, but I just HAVE to try these shrimp! Thanks for your help. -Sarah

    Reply

  2. Chung-Ah | Damn Delicious

    I’ll be honest with you – I don’t like coconut but there’s something about these coconut fried shrimp that’s just drawing me in! I totally have to give this a try.

    Reply

  6. Rachel - A Southern Fairytale

    I love love love Coconut Oil and Coconut Shrimp with a sweet and spicy sauce is just heavenly. 🙂

    I love to bake with coconut oil and I use it in my hair and when I shave – it’s simply the best! Gorgeous photos, as always

    Reply
5 from 1 vote (1 rating without comment)

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