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Coconut Shrimp With Red Curry Sauce Recipe

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Ingredients

Peanut or vegetable oil, for frying

1 cup unsweetened coconut milk

Kosher salt and freshly ground black pepper

1 handful fresh mint, hand-torn

2 cups flaked coconut

1 1/2 pounds jumbo shrimp, peeled with tails on

1/4 cup cornstarch

Red curry sauce, recipe follows

2 tablespoons Thai red curry paste

1 lime, juiced

1 green onion, white and green part, chopped

3 large egg whites

2 tablespoons vegetable oil

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