Coconut Shrimp Recipe
datz-new! Six fried butterfly coconut shrimp, served with mango habanero dipping sauce.
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Ingredients
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Shrimp
Mango Habanero Dipping Sauce
Method
Shrimp Preparation
- 1
Prepare the shrimp
Butterfly the large shrimp by slicing them along the back, taking care not to cut all the way through. This will allow them to cook evenly and create a beautiful presentation.
- 2
Set up breading station
In three separate shallow bowls, set up your breading station: one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the shrimp
Dredge each butterflied shrimp in the flour, shaking off the excess, then dip into the egg, and finally coat thoroughly with the coconut and panko mixture. Place breaded shrimp on a plate and set aside.
Cooking
- 4
Heat the oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is ready by dropping a small piece of breading into the oil; it should sizzle immediately.
- 5
Mango Habanero Dipping Sauce
- 6
Prepare the sauce
In a blender or food processor, combine the diced mango, finely chopped habanero pepper, lime juice, honey, and a pinch of salt. Blend until smooth and adjust seasoning to taste. If you prefer a smoother sauce, strain it through a fine mesh sieve.
Serving
- 7
Serve the shrimp
Arrange the fried coconut shrimp on a serving platter and serve hot with the mango habanero dipping sauce on the side.