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 with Spicy Mango Chutney
Prep Time: 00:20
Cook Time: 00:15
Keywords: fry appetizer Shrimp summer
Ingredients (serves 16)
- 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)
- 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
Peel and cut up mango. Discard seeds
Add all ingredients to food processor
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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