Coconut shrimp, one of my favorite appetizers, is actually quite easy to make and doesn’t require many ingredients, making it simple as well as delicious. And to be honest, they look quite impressive once assembled and ready to serve with their golden, crunchy exterior and their perfect, one-bite size.
In a bowl, lightly whisk the egg whites. Add the shrimp, ensuring they are covered. Remove excess egg whites and place the shrimp in the bag with the flour mix. It will be easier to coat them with the dry mix this way. They should be well covered.
In an electric skillet, heat oil to 350°F. Fry shrimp, a few at a time, until golden brown on both sides (3-4 minutes). Drain on paper towels.
Add the curry to the mayonnaise and mix.
Serve the coconut shrimp with the curry mayonnaise.