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Thai Yellow Curry Fried Shrimp w/ Panko Coconut Crumb

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp Thai Yellow Curry paste by Blue Elephant
  • 2 tbsp sunflower or peanut oil
  • 12 shrimp I bought a package of deveined shrimp with shells
  • ½ cup Panko breadcrumbs
  • ⅓ cup coconut shavings
  • 3 or 4 tbsp plain flour
  • 1 egg
  • salt & pepper to taste
  • sunflower or peanut oil for frying
  • sweet chili sauce
  • lime wedges

Instructions

  • Defrost your shrimp and remove the shells, but leave the tail on. Wash your shrimp with a little bit of vinegar and water and set this aside. You can also use fresh shrimp, but do make sure to devein them first.
  • Add two tablespoons of the curry paste and two tablespoons of oil in a bowl and mix well. Then add the paste to the shrimp and let them marinate for an hour in the fridge.
  • Prepare your coating by combining the Panko breadcrumbs and coconut shavings. You can add some salt and pepper to taste. In another bowl beat one egg and put some flour on a plate.
  • Take the shrimp out of the fridge. Hold them by the tail and dust them with flour. Then dip them in the egg and coat them with the Panko + coconut crumbs. Do this with all the shrimp.
  • Heat about two and a half inches of sunflower oil in a deep pot. Deep-fry the shrimp in batches of 4 or 6 at a time. When the shrimp are golden brown on both sides, use a slotted spoon and remove them from the pan. Transfer the shrimp on some kitchen towel paper to release the excess oil. You can serve these crispy Thai yellow curry shrimp with a sweet chili sauce, ketchup or even mayonnaise. Squeeze a little bit of lime juice over them and enjoy!If you make my recipes please tag @blueelephant_nl and me(@the_spiced_chickpea) We'd love to see what you've made!