Coconut Shrimp with Spicy Mango Dipping Sauce

• Seafood

  • 1 lb Shrimp, jumbo

• Produce

  • 1/4 cup Cilantro
  • 1/2 Mango

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Lemon juice
  • 1/2 cup Mayonnaise
  • 1 tbsp Sriracha

• Baking & Spices

  • 1/4 tsp Curry powder
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 2 cups Coconut, sweetened

• Bread & Baked Goods

  • 1 cup Breadcrumbs

Found on jocooks.com

Description

Ingredients

• 1 lb jumbo shrimp, tails on
• 1 cup breadcrumbs
• 2 eggs
• 2 cups sweetened coconut, shredded
• salt and pepper to taste
• vegetable oil for frying
• ½ cup mayonnaise
• ½ mango cubed, about ½ cup to ¾ cup
• 1 tbsp honey
• 1 tbsp sriracha
• ¼ tsp curry powder
• ¼ tsp salt
• 1 tbsp lemon juice
• ¼ cup cilantro

Directions

• Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
• Fill a Dutch oven or a deep frying pan with vegetable oil, about 1½ inches deep and heat.
• While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
• Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they dont stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
• Serve the shrimp along with the spicy mango sauce together.

Nutrition