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Coconut Shrimp with Spicy Mango Sauce
Prep 10min
Total30min
Ingredients12
Servings4
Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped by so I decided to satisfy my coconut shrimp craving and prepare it at home.
The preparation is very simple and quick. Bits of golden, unsweetened coconut flakes and panko crumbs give each shrimp piece that perfect bite when dipped into this spicy honey-mango sauce. Enjoy!
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Ingredients
1lb extra-large shrimp peeled and deveined but with tails on, rinsed
3/4cup panko (Japanese breadcrumbs)
1/2cup unsweetened shredded coconut
2teaspoons lime peel, grated
1teaspoon salt
1large egg
Coconut oil for frying
For the Mango Sauce:
1cup mango
1tablespoons honey
1teaspoon lemon juice
1teaspoon hot sauce such as Sriracha
1/2serrano chili pepper, diced in small pieces
Directions
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1
Line a large tray or baking sheet with parchment paper. Set aside.
2
In a medium bowl, mix shredded coconut, panko, lime zest and salt. In a separate bowl, whisk egg. Place shrimp, one at a time in beaten egg coating evenly then transfer to panko mixture, turn to coat. Place panko coated shrimp on parchment paper lined tray.
3
In a large skillet, over medium heat, pour enough oil to reach depth of 1/8-inch. Add shrimp in small batches and cook until golden; approximately 2 minutes on each side. Transfer fried shrimp to a paper towel lined plate. Serve with mango dipping sauce.
4
Mango sauce:
In a small bowl, place mango pieces and mash with potato masher until smooth. Add honey, lemon juice and hot sauce and stir to combine. Serve in dipping bowl and garnish with Serrano pepper pieces.
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If you prefer the dipping sauce less chunky, blend all sauce ingredients in a food processor, serve and garnish with Serrano pepper pieces.
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No nutrition information available for this recipe
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Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped by so I decided to satisfy my coconut shrimp craving and prepare it at home.
The preparation is very simple and quick. Bits of golden, unsweetened coconut flakes and panko crumbs give each shrimp piece that perfect bite when dipped into this spicy honey-mango sauce. Enjoy!
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