Coconut Shrimp With Mango Sauce Recipes

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE

Steps:

• For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
• For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
• Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
• One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
• Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
• Serve the shrimp with the spicy mango sauce on the side.

COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE

Steps:

• 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 1 1/2 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 don't 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.

COCONUT SHRIMP WITH MANGO SALSA

Steps:

• For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
• Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
• Mix together the beer and the self-rising flour in a bowl to make a batter.
• Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
• Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
• Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
• Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
• Continue until all the shrimp are cooked, adding more oil as needed.
• For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
• Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
• Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.

BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE

Steps:

• Preheat oven to 375°F
• Place coconut and panko crumbs in a food processor and pulse a few times to blend.
• Place crumb mixture into a shallow dish or bowl.
• In a 2nd bowl beat egg whites lightly.
• In a 3rd bowl, add cornstarch.
• One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
• Pour any leftover egg white evenly over each shrimp.
• Place shrimp on a lightly greased baking sheet.
• Spray each shrimp lightly with canola oil.
• Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
• Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
• Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
• To Prepare Spicy Mango Sauce:.
• In a small sauce pan, heat 1 tablespoons oil.
• Add onion, ginger and garlic and saute 3 minutes, stirring.
• Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
• Cook 10 minutes to reduce to 3/4 cup.
• Remove from heat and let stand 10 minutes.
• Place mixture into a blender and process till smooth.
• Stir in lime juice and salt. Cool.