Coconut Shrimp Poppers with Chili Mango Cream

• Seafood

  • 2 cups Shrimp, medium raw

• Produce

  • 1 Lemon
  • 1 Mango, large sweet ripe
  • 1 Pineapple ring, canned

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Thai chili sauce, sweet

• Baking & Spices

  • 1/3 cups Flour

• Oils & Vinegars

  • 4 cups Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 6 oz Philadelphia cream cheese or regular cream cheese, whipped

Found on pinchmysalt.com

Description

Ingredients

• 6 ounces of whipped Philadelphia Cream Cheese or regular cream cheese (room temp.)
• 1 large sweet ripe mango
• 1 canned pineapple ring
• 3 – 4 tablespoons Sweet Thai Chili Sauce
• 2 cups of medium, raw deveined shrimp
• 1/3 cups of flour (season with salt and pepper)
• 2 large eggs
• 1 lemon, zested
• 1 cup of Panko bread crumbs
• 1 cup of sweetened flaked coconut
• 4 -5 cups vegetable oil for deep frying (enough for 2 in. deep oil)

Directions

• 1. Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. Philadelphia Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.
• 2. Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. Philadelphia Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.
• 3. Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.
• 4. In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!