Camarones Con Coco Recipe
Coconut Coated Crispy Shrimp, Mango Dipping Sauce
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Ingredients
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For the Coconut Coated Shrimp
For the Mango Dipping Sauce
Method
For the Coconut Coated Shrimp
- 1
Prepare the Shrimp
In a large bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Stations
Create three separate bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Dredge each shrimp in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it evenly with the coconut-panko mixture. Place the breaded shrimp on a baking sheet.
- 4
Fry the Shrimp
In a large, deep skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded shrimp in batches, frying for about 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.
For the Mango Dipping Sauce
- 5
Make the Sauce
In a blender or food processor, combine the chopped mango, fresh lime juice, honey, and salt. Blend until smooth. If desired, stir in chopped cilantro for added flavor.
- 6
Serve
Transfer the mango dipping sauce to a serving bowl and serve alongside the crispy coconut shrimp.
