Coconut Shrimp
Ingredients
The shrimp
-
1 ½
lbs
extra large shrimp
-
½
cup
all-purpose flour
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
large
eggs
-
1
cup
finely shredded unsweetened coconut
-
½
cup
panko bread crumbs
-
4
cups
vegetable oil
The mango sauce
-
1
cup
peeled and chopped mango
-
1 ½
Tbsp
fresh lime juice
-
1 ½
Tbsp
honey
-
1
Tbsp
sriracha
-
¼
tsp
coconut extract
-
½
tsp
finely minced garlic
Instructions
- Prepare the mango sauce by blending mango, lime juice, honey, sriracha, coconut extract, and garlic in a food processor until smooth.
- Peel and devein the shrimp, leaving tails on, and ensure they are damp.
- Heat vegetable oil in a deep pan to 350°F.
- In separate dishes, prepare the dredging ingredients: flour seasoned with salt and pepper, whisked eggs, and a mixture of panko and coconut.
- Dredge each shrimp in flour, then dip in the egg, and finally coat with the coconut mixture.
- Place coated shrimp on a baking sheet and repeat until all shrimp are coated.
- Fry shrimp in batches in the hot oil for about 1 ½ to 2 minutes until golden brown.
- Remove cooked shrimp and drain on paper towels, seasoning lightly with salt and pepper.
- Serve warm with the mango sauce.
Nutrition Facts (estimated)
Servings
6
Calories
335
Total fat
22g
Total carbohydrates
17g
Total protein
26g
Sodium
444mg
Cholesterol
172mg
You might also like