Coconut Crunchy Shrimp Recipe
Tempura battered, coated with coconut Panko breading, deep fried and served with a mango habanero sauce.
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Ingredients
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Shrimp
Batter
Breading
Mango Habanero Sauce
Oil for frying
Method
Preparation of Shrimp
- 1
Prepare the Shrimp
In a bowl, rinse and pat dry the large shrimp. Set aside.
Batter Preparation
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water while whisking until the batter is smooth and slightly thick.
Breading Preparation
- 3
Mix the Breading
In another bowl, combine the Panko breadcrumbs and sweetened shredded coconut. Mix well to ensure an even distribution.
Frying the Shrimp
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 5
Coat the Shrimp
Dip each shrimp into the tempura batter, ensuring it is well-coated, then roll it in the coconut Panko mixture until evenly coated.
- 6
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Mango Habanero Sauce Preparation
- 7
Prepare the Sauce
In a blender or food processor, combine the diced mango, minced habanero pepper, lime juice, honey, and salt. Blend until smooth. Adjust salt and spice level to taste.
Serving
- 8
Serve the Dish
Serve the crispy coconut shrimp hot with a side of mango habanero sauce for dipping.
