Coconut Shrimp With Mango Salsa
If you have about 45 minutes to spend in the kitchen, Coconut Shrimp With Mango Salsa might be an outstanding dairy free and pescatarian recipe to try. One portion of this dish contains approximately 31g of protein, 90g of fat, and a total of 1077 calories. This recipe serves 4 and costs $7.63 per serving. 23 people have made this recipe and would make it again. Head to the store and pick up tiger shrimp, garlic powder, panko breadcrumbs, and a few other things to make it today. It is an expensive recipe for fans of Mexican food. It is brought to you by Spoon Fork Bacon. A couple people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is good. Coconut Shrimp Cakes with Mango Salsa, Coconut Shrimp Taco with Mango Salsa, and Coconut Shrimp Cakes with Mango Pineapple Salsa are very similar to this recipe.
Servings: 4
Ingredients:
3/4 cup all purpose flour
1/4 cup almond meal
6 bamboo skewers
1/8 tsp cayenne pepper
1 egg, beaten
1 tsp extra virgin olive oil
1 tsp garlic, minced
2 tsps garlic powder
1 Tbsp jalapeno, seeded and diced
1 lime, juiced and zested
2 mangos, diced
2 Tbsps Panko breadcrumbs
2 Tbsps red onion, iced
salt to taste
salt and pepper to taste
12 tiger shrimp, cleaned and peeled with tails intact
3/4 cup unsweetened shredded coconut
3 qts vegetable oil for frying
Equipment:
pot
bowl
skewers
frying pan
paper towels
mixing bowl
Cooking instruction summary:
1. Place oil in a large pot and begin preheating, about 10 minutes before preparing the shrimp, on medium-high heat.2. In a small bowl, season the shrimp with salt and pepper.3. In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.4. Dredge shrimp in the flour mixture and shake off any excess flour.5. Then dip each shrimp into the beaten eggs, followed by the coconut mixture.6. Shake off any excess coconut and secure onto a bamboo skewer, 3 shrimp per skewer.7. Place skewers onto a parchment covered sheet pan and refrigerate for 1 hour.8. Once oil has reached 350 degrees F drop the chilled shrimp skewers in and fry for about 6 to 8 minutes or until the shrimp are golden brown (be sure to watch the shrimp care fully as the coconut can burn easily).9. Drain on paper towels and season with salt and pepper.10. For the salsa: Place all ingredients into a mixing bowl and toss together.11. Cover and refrigerate until ready to serve. Serve with warm fried shrimp.
Step by step:
1. Place oil in a large pot and begin preheating, about 10 minutes before preparing the shrimp, on medium-high heat.
2. In a small bowl, season the shrimp with salt and pepper.
3. In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.
4. Dredge shrimp in the flour mixture and shake off any excess flour.
5. Then dip each shrimp into the beaten eggs, followed by the coconut mixture.
6. Shake off any excess coconut and secure onto a bamboo skewer, 3 shrimp per skewer.
7. Place skewers onto a parchment covered sheet pan and refrigerate for 1 hour.
8. Once oil has reached 350 degrees F drop the chilled shrimp skewers in and fry for about 6 to 8 minutes or until the shrimp are golden brown (be sure to watch the shrimp care fully as the coconut can burn easily).
9. Drain on paper towels and season with salt and pepper.1
For the salsa
1. Place all ingredients into a mixing bowl and toss together.1
2. Cover and refrigerate until ready to serve.
3. Serve with warm fried shrimp.
Nutrition Information:
covered percent of daily need
