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Coconut Shrimp with Mango Chili Sauce
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Coconut Shrimp with Mango Chili Sauce
Prep Time
15 mins
Cook Time
10 mins
 

Coconut Shrimp with Mango Chili Sauce is a great recipe with crispy fried shrimp coated in coconut and dipped in a sweet chili mango sauce

Course: Appetizer, Main Course
Cuisine: American
Keyword: Coconut, Fried, Mango, Panko, Recipe, Seafood, Shrimp, Sweet Chili
Servings: 4
Calories: 316 kcal
Author: Cheri Renee
Ingredients
  • 1/2 cup diced mango
  • 1/2 cup sweet chili sauce
  • 1 pound jumbo shrimp peeled and deveined
  • 2 eggs
  • 2/3 cup panko bread crumbs
  • 2/3 cup sweetened coconut flakes
  • 1/4 cup cornstarch
  • kosher salt, pepper
  • vegetable oil (enough to fill a small saucepan 2 inches deep)
Instructions

  1. Put the diced mangos and sweet chili sauce in a blender or food processor and blend until smooth. Set this aside as the dipping sauce.

  2. Pat the shrimp dry. Crack the eggs in one bowl and beat with a fork. Put the panko, coconut, cornstarch, kosher salt, and pepper in another bowl and stir until combined.

  3. Fill a small saucepan with vegetable oil 2 inches deep and set over medium heat on the stove until 350 degrees, this should take about 4 to 5 minutes.

  4. Dip a few shrimp into the egg and then into the panko coconut breading, press the breading slightly so it sticks to the shrimp.

  5. Gently put a few shrimp into the oil and fry 1 to 2 minutes, remove and place on a plate lined with paper towels. Repeat with remaining shrimp.

  6. Serve with the mango chili sauce for dipping.