Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce Recipes

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

Steps:

• Make the sauce first.
• In a food processor or blender, mix all ingredients until blended.
• For shrimp.
• Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
• Place mixture on plate and set aside.
• In a bowl, whisk flour, beer and lime juice until blended and lump free.
• Butterfly each shrimp by cutting down it's center.
• In a skillet, heat canola oil.
• Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
• Place shrimp in hot oil and cook for 3-5 minutes on each side.
• Cook in batches if the shrimp are very large.
• Remove shrimp from oil and drain on paper towel to remove excess oil.
• Or bake--.
• Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
• Fried or bakes, serve them with the mango jalapeño dipping sauce.

COCONUT SHRIMP AND MANGO DIPPING SAUCE

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.