While deep-frying anything can be a little bit of a mess, sometimes it is worth it to pull out all the stops when hosting a group and make some crispy, deep-fried snacks to serve hot. These coconut curry shrimp skewers are deep fried until golden brown, and served with a cilantro, lime, & garlic mayonnaise.

Deep-Fried Coconut Curry Shrimp Skewers

While deep-frying anything can be a little bit of a mess, sometimes it is worth it to pull out all the stops when hosting a group and make some crispy, deep-fried snacks to serve hot. These coconut curry shrimp skewers are deep fried until golden brown, and served with a cilantro, lime, & garlic mayonnaise.

Ingredients

  • 1 cup mayonnaise, (whatever brand you prefer)
  • ½ clove raw garlic, (finely minced)
  • Zest from 1 lime
  • Juice from ½ lime
  • 2 Tbsp fresh cilantro, (finely chopped)
  • 24 very large, (fresh shrimp, peeled and de-veined)
  • 24 4” wooden skewers, (for piercing shrimp)
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • ¾ tsp curry powder
  • ¼ tsp ground cinnamon
  • 1 tsp cayenne pepper
  • ½ tsp freshly-ground black pepper
  • 1 tsp kosher salt
  • ¼ cup ground coconut
  • ¼ cup coconut milk
  • 2 Tbsp cup coconut oil
  • 3 whole eggs, (whisked together in a bowl)
  • 3 cups Panko bread crumbs
  • 3 cups vegetable oil, (for frying the shrimp skewers)
  • Kosher salt & freshly-ground black pepper, (to taste)

Instructions 

  • Before you begin breading the shrimp, quickly prepare your cilantro, lime, and garlic mayonnaise dipping sauce.
  • To make the dipping sauce, simply combine the mayonnaise with the finely chopped cilantro, lime zest, lime juice, and finely minced garlic.
  • Mix until all of the dipping sauce ingredients are evenly distributed.
  • Set the mayonnaise mixture aside in the fridge until your shrimp are fried and you are ready to serve.
  • To set up the breading station for the shrimp, combine the garlic powder, ginger, cumin, coriander, turmeric, curry powder, cinnamon, cayenne pepper, freshly-ground black pepper, and kosher salt in a large mixing bowl.
  • Whisk the dry spice ingredients together until evenly combined.
  • In a separate bowl, whisk together the ground coconut with the coconut milk, coconut oil, and the whole eggs.
  • Prepare a third bowl with panko bread crumbs.
  • Dry the peeled and de-veined shrimp with paper towels.
  • Dip each shrimp individually in the dry spice mixture, making sure to dust off any excess.
  • Next, coat each shrimp in the wet mixture with the eggs, and quickly drain any excess egg mixture off each shrimp.
  • Finally, coat the exterior of each shrimp generously with Panko bread crumbs, making sure to press the panko into the shrimp so it sticks in an even layer.
  • Carefully skewer the breaded shrimp, so they are firmly attached to the wooden skewers.
  • Add more panko if some falls off during the skewering process.
  • Heat the vegetable oil in a frying pot until the oil is 375F.
  • Deep fry the skewers in the hot 375F oil, until the shrimp are just barely cooked through, and the panko coating is a light golden brown color.
  • When the shrimp are done frying, transfer them to a plate to drain on paper towels, and sprinkle them with some kosher salt.
  • Serve hot, with the cilantro, lime, and garlic mayonnaise on the side as a dipping sauce.

Notes

Any extra cilantro, lime, and garlic mayonnaise can be reserved for use later in the week. It tastes delicious when paired with a variety of cooked meats, or even in salads with fresh or roasted vegetables.