Coconut Shrimp with Sweet Chili-Lime Sauce

• 3/4 cup Asian sweet chili sauce*
• 3 tablespoons chopped fresh cilantrocilantro
• 2 1/2 tablespoons fresh lime juicelime-juice
• 3/4 cup all purpose flourflour
• 1 teaspoon curry powder (preferably Madras style)curry
• 3/4 teaspoon baking powderbaking-powder
• 1/4 teaspoon saltsalt
• 1 large egg, beaten to blend 1 cup club sodaegg
• Vegetable oil (for deep-frying)
• 1 1/2 cups medium shredded unsweetened coconutcoconut
• 16 large shrimp, peeled, deveined, tails left intactshrimp
• *Available at some supermarkets, at Asian markets, and online from amazon.com.

1. 01Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
2. 02Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
3. 03Meanwhile, 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.
4. 04Line 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.

Sign in and stock your pantry to see what you have for this recipe.