Coconut Shrimp with Spicy Mango Chutney

I am not a fan of eating coconut shrimp when I go out. It's usually oily or the batter is dry, or the shrimp is non existent. To save myself the continuous disappointment I stopped ordering it out. Over the weekend the supermarket had sweetened coconut flakes on sale and I decided to try to make my appetizer nemesis myself.

Coconut Shrimp

I figured this would have to be pretty easy. It's like frying my chicken for the sweet and sour chicken but using shrimp instead. Well dressed up more. I liked the idea of being able to control the amounts while making this at home. I am not really a huge fan of shredded coconut, so that was another thing that bothered me: too much coconut. I was able to control how much the ratio of that is in comparison to the rest of the coating.

I also decided to pair my sweet shrimp with a savory and spicy mango chutney. Mango chutney is heavily used in Trinidad and Tobago as dipping sauce for various things. You can get it with pholourie, or as an addition for bake and shark. It's this quick dip that packs a LOT of flavor.

Coconut Shrimp and Mango Chutney

So you are going to be creating two dishes that are pretty simple and full of flavor. The sweetness of the shrimp and the savoriness of the mango chutney makes a great combination of amazingness. I couldn't stop eating these.

Coconut Shrimp and mango chutney

Coconut Shrimp with Spicy Mango Chutney
Coconut Shrimp and mango chutney
by Home Made Zagat
Prep Time: 00:20
Cook Time: 00:15
Keywords: fry appetizer Shrimp summer

Ingredients (serves 16)
    For Chutney
      • 1 large mango or 2 medium mangoes (Mangoes need to be "half ripe". Firm but not green and not ripe"
      • 4 cloves of garlic
      • 5 leaves of shadon beni/culantro
      • 1/2 teaspoon of sugar
      • 1 hot pepper (remove seeds to make it mild)
    For Coconut Shrimp
      • 16 - 18 raw shrimp
      • 1 cup Panko bread crumbs
      • 1/3 cups flour
      • 1/4 tsps salt
      • 1/4 tsps pepper
      • 2 eggs beaten
      • 1 cup sweetened shredded coconut
      • Coconut oil for frying
    For Chutney
    Peel and cut up mango. Discard seeds
    Add all ingredients to food processor
    Set aside

    For Coconut Shrimp
    In one bowl have your beaten eggs
    In another bowl mix flour, salt and pepper
    In 3rd bowl mix panko and coconut flakes
    Dip shrimp in flour mix, then coat with eggs then coat heavily with panko/coconut flakes
    Place shrimp aside until all shrimp is coated
    Cover bottom of dish with coconut oil on med-high heat
    Add shrimp to oil.
    Turn when side has browned (no more than 2 minutes)
    Set aside on paper towel until all shrimp is fried.
    Serve with spicy mango chutney

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