Coconut Shrimp with Mango Sauce (Printable Version)
# What You'll Need:
→ Shrimp
01 -
1 pound jumbo shrimp, peeled with tails on
02 -
1 cup breadcrumbs
03 -
2 eggs
04 -
2 cups sweetened shredded coconut
05 -
Salt and pepper to taste
06 -
Vegetable oil for frying
→ Spicy Mango Dipping Sauce
07 -
½ cup mayonnaise
08 -
½ mango, cubed (about ½ cup to ¾ cup)
09 -
1 tablespoon honey
10 -
1 tablespoon sriracha
11 -
¼ teaspoon curry powder
12 -
¼ teaspoon salt
13 -
1 tablespoon lemon juice
14 -
¼ cup cilantro
# Step-by-Step Directions:
01 -
In a blender, combine mayonnaise, cubed mango, honey, sriracha, curry powder, salt, lemon juice, and cilantro. Blend until smooth and refrigerate.
02 -
Fill a Dutch oven or deep frying pan with about 4 cm of vegetable oil. Heat the oil until it reaches a temperature between 175°C and 190°C, ensuring it's hot enough for frying the shrimp to a perfect crisp.
03 -
Set up a breading station with three plates - one with breadcrumbs, one with beaten eggs seasoned with salt and pepper, and one with shredded coconut. Dredge each shrimp in breadcrumbs, then in egg, and finally in coconut.
04 -
Once oil is hot, fry shrimp in batches for about 2 minutes or until golden and crispy.
05 -
Drain fried shrimp and serve with the chilled spicy mango dipping sauce.
# Helpful Notes:
01 -
Oil Temperature: Monitoring the oil temperature is crucial. Too hot, and your shrimp will burn. Too cold, and they can turn soggy. Aim for a temperature between 175°C and 190°C.
02 -
Shrimp Preparation: Ensure the shrimp are peeled, deveined, and thoroughly dried before you begin the breading process for best results.
03 -
Breading Station: For an organized and efficient breading process, prepare your station with one plate of breadcrumbs, one plate of beaten eggs, and one plate of shredded coconut.
04 -
Frying in Batches: Avoid overcrowding the pan when frying the shrimp. This helps to maintain the oil temperature and prevents the shrimp from sticking together.
05 -
Sauce Adjustments: Feel free to adjust the dipping sauce to taste. Add more honey for sweetness, or extra sriracha for heat.