Coconut Shrimp Croquettes Recipe

Prep shrimp

Pat the shrimp dry with paper towels and roughly chop into a coarse paste—either finely chop with a knife or pulse 3–4 times in a food processor. Transfer to a mixing bowl.

Make croquette mixture

To the chopped shrimp add the scallions, chopped cilantro, lime juice, minced garlic, flour, salt and pepper. Mix until combined. Lightly beat 1 egg and add half to the mixture; reserve the other half for the breading step. The mixture should be sticky and hold together; if too wet, add 1–2 tablespoons of panko and mix.

Form croquettes

Portion the shrimp mixture into 12 small croquettes (about 1.5 tablespoons each) or 8 larger ones, shaping into oval patties. Place on a tray and chill in the refrigerator for 15–20 minutes to firm up.

Bread croquettes

Set up a breading station: bowl with flour, bowl with remaining beaten egg, and a bowl with a mixture of panko and shredded coconut. Lightly dredge each chilled croquette in flour (tap off excess), dip into beaten egg, then press into the panko-coconut mixture to coat completely. Place on a tray ready for frying.

Fry

Heat vegetable oil in a heavy skillet over medium-high heat until it reaches about 350°F (use a thermometer) or a test piece sizzles on contact. Fry croquettes in batches (don’t overcrowd) 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined tray to drain. If making ahead, keep warm in a 200°F oven on a wire rack.

Combine diced mango, chopped red chili (adjust amount to heat preference), curry powder, rice vinegar, honey, water, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning with more salt, honey or vinegar as needed. Chill until ready to serve. If sauce is too thick, add an extra tablespoon of water and blend again.

Roast garlic

Preheat oven to 400°F. Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Let cool slightly.

Squeeze the roasted garlic cloves from the bulb into a small bowl and mash to a paste. Stir into mayonnaise with lemon juice and salt until smooth. Chill until serving.

Arrange croquettes on a serving platter. Spoon or drizzle chili-mango curry sauce on the plate or serve in a small bowl. Add a dollop of roasted garlic mayo alongside. Garnish with fresh cilantro leaves and lime wedges. Serve immediately while croquettes are hot.