Saturday, May 30, 2020


One of my favorite shrimp dishes, and I have many favorite shrimp dishes, is coconut shrimp.  Make the Mango Dipping Sauce up to a day before.  Bread the shrimp in the morning and place on a platter and refrigerate until ready to fry.

Mango Dipping Sauce
2 T mayonnaise
1 mango cut into cubes
Juice of ½ lime
2 t Sriracha
1 t honey
¼ t sea salt
Pinch of curry powder

Coconut Shrimp
¼ cup all-purpose flour
¼ cup cornstarch
1 t sea salt
½ t freshly ground black pepper
1 large egg
2 T water
1 cup shredded sweetened coconut
½ cup panko bread crumbs
16 jumbo shrimp, peeled, deveined, tails left intact
Avocado or peanut oil, for frying

Lime wedges, for serving
Cilantro, for garnish

Dipping Sauce
Add the mayonnaise, mango, lime juice, Sriracha, honey, salt, and curry powder to a blender and blend until smooth.  Transfer to a serving bowl and set aside.

In one bowl, combine the flour, cornstarch, salt, and pepper.
In another bowl, whisk the egg with 2 tablespoons water.
In a third bowl, combine the shredded coconut and panko.

Bread the shrimp by dipping them into the flour mixture, shaking off excess.
Dip them into the egg wash and finally into the coconut mixture; making sure to coat completely.

Heat the oil in a large non-stick skillet over medium-high heat.
Fry the shrimp in two batches until golden brown and crispy, approximately 2 to 3 minutes on each side.
Transfer to a towel-lined baking sheet and keep warm in a 225 degree F oven while frying the second batch.

Arrange on a platter and serve with the Spicy Mango Dipping Sauce.
Garnish with lime wedges and cilantro.

Serves 2 as a main course or 4 as an appetizer.

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