Crunchy Coconut Shrimp with Mango Salsa

Ingredients:

For the Mango Salsa:

• 1 ripe mango, peeled and diced

• 1/4 cup red bell pepper, finely diced

• 1/4 cup red onion, finely diced

• 1 tablespoon fresh cilantro, chopped

• 1 small jalapeño, seeded and minced (optional, for heat)

• Juice of 1 lime

• Salt and freshly ground black pepper, to taste

For the Coconut Shrimp:

• 1 pound large shrimp, peeled and deveined, tails on

• 1/2 cup all-purpose flour

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 large eggs, beaten

• 1 cup unsweetened shredded coconut

• 1/2 cup panko breadcrumbs

• Vegetable oil, for frying

Instructions:

1. Prepare the Mango Salsa:

o In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño.

o Squeeze the lime juice over the mixture and season with salt and pepper.

o Toss gently to combine.

o Cover and refrigerate until ready to serve.

2. Set Up the Breading Station:

o In a shallow dish, whisk together the flour, garlic powder, paprika, salt, and black pepper.

o Place the beaten eggs in a second shallow dish.

o In a third shallow dish, combine the shredded coconut and panko breadcrumbs.

3. Bread the Shrimp:

o Hold each shrimp by the tail and dredge in the seasoned flour, shaking off any excess.

o Dip the shrimp into the beaten eggs, allowing any excess to drip off.

o Press the shrimp into the coconut-panko mixture, ensuring an even coating.

4. Fry the Shrimp:

o In a large skillet, pour enough vegetable oil to cover the bottom by about 1/2 inch.

o Heat the oil over medium-high heat until it reaches 350°F (175°C).

o Fry the shrimp in batches, being careful not to overcrowd the pan.

o Cook each side for about 2-3 minutes, or until golden brown and crispy.

o Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

5. Serve:

o Arrange the crispy coconut shrimp on a serving platter.

o Serve immediately with the chilled mango salsa on the side.

Additional Tips:

• Oil Temperature: Maintaining the oil at the correct temperature is crucial for achieving a crispy texture. Use a thermometer to monitor the oil, adjusting the heat as necessary.

• Baking Alternative: For a lighter option, bake the breaded shrimp on a parchment-lined baking sheet at 425°F (220°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.

• Air Fryer Method: Preheat the air fryer to 400°F (200°C). Arrange the breaded shrimp in a single layer and cook for 8-10 minutes, flipping halfway, until crispy and golden.

• Serving Suggestions: This dish pairs well with a side of steamed rice or a fresh green salad. For added flavor, consider serving with a sweet chili dipping sauce alongside the mango salsa.

Enjoy your Crunchy Coconut Shrimp with Mango Salsa!

Jenna Denise Site
Crunchy Coconut Shrimp with Mango Salsa