Coconut Shrimp with Mango Horseradish

Name: Coconut Shrimp with Mango Horseradish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 355 milliliters lager beer; 1 teaspoon Cajun spice; 237 milliliters shredded coconut; 1 egg yolk; 473 milliliters all-purpose flour; 1 Tbsp granulated sugar; 4 servings Salt and ground white pepper; 59 milliliters horseradish; 237 milliliters diced mango, fresh or frozen; 237 milliliters seasoned all-purpose flour; 24 shrimp, 21 to 25 count, peeled and deveined shrimp, tail on; 1 teaspoon Sriracha; 2 liters vegetable oil; 355 milliliters (Japanese breadcrumbs), slightly crushed

If you have roughly 1 hour to spend in the kitchen, Coconut Shrimp with Mango Horseradish might be a tremendous dairy free and pescatarian recipe to try. One portion of this dish contains around 27g of protein, 98g of fat, and a total of 1428 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of sriracha, lager beer, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. If you like this recipe, take a look at these similar recipes: Coconut Shrimp With Mango Salsa, Coconut Shrimp Taco with Mango Salsa, and Coconut Shrimp with Fiery Mango Sauce.

Instructions

For the breading: In a small bowl, blend the panko and coconut and hold at room temperature until breading. For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes.

Ingredients you will need

Sriracha

Coconut

Mango

Panko

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Remove from the heat and puree in a food processor or blender. Then add the horseradish.

Ingredients you will need

Horseradish

Equipment you will use

Food Processor

Blender

Serve or hold.

For the batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.

Ingredients you will need

Baking Powder

Cajun Seasoning

Egg Yolk

All Purpose Flour

Lager

Equipment you will use

Mixing Bowl

Whisk

Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Coconut

Shrimp

Beer

Dip

Cooking Oil

Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked.

Ingredients you will need

Shrimp

Serve with the mango sauce.

Ingredients you will need

Mango

Sauce

Equipment

Ingredients

Servings:

1Tbsp

baking powder 355milliliters

lager beer 1teaspoon

Cajun spice 237milliliters

shredded coconut 1

egg yolk 473milliliters

all-purpose flour 1Tbsp

granulated sugar 4servings

Salt and ground white pepper 59milliliters

horseradish 237milliliters

diced mango, fresh or frozen 237milliliters

seasoned all-purpose flour 24

shrimp, 21 to 25 count, peeled and deveined shrimp, tail on 1teaspoon

Sriracha 2liters

vegetable oil 355milliliters

(Japanese breadcrumbs), slightly crushed

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Seven Hills Winery Sauvignon Blanc with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Seven Hills Winery Sauvignon Blanc

This Sauvignon Blanc is deliciously zesty with bright fruits and green herb characteristics, yet has an underlying richness resulting in a wine of medium body and substance.It is a delightful aperitif and will pair well with seafood and salads.