Coconut Shrimp With Mango Salsa

Name: Coconut Shrimp With Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 177 milliliters all purpose flour; 59 milliliters almond meal; 6 bamboo skewers; 0 teaspoons cayenne pepper; 1 egg, beaten; 1 teaspoon extra virgin olive oil; 1 teaspoon garlic, minced; 2 teaspoons garlic powder; 1 Tbsp jalapeno, seeded and diced; 1 lime, juiced and zested; 2 mangos, diced; 2 Tbsps Panko breadcrumbs; 2 Tbsps red onion, iced; 4 servings salt to taste; 4 servings salt and pepper to taste; 12 tiger shrimp, cleaned and peeled with tails intact; 177 milliliters unsweetened shredded coconut; 3 liters vegetable oil for frying

The recipe Coconut Shrimp With Mango Salsan is ready in around 45 minutes and is definitely an outstanding dairy free and pescatarian option for lovers of Mexican food. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 1077 calories, 31g of protein, and 90g of fat. This recipe serves 4. It works well as a main course. If you have cayenne pepper, jalapeno, salt, and a few other ingredients on hand, you can make it. To use up the mangos you could follow this main course with the Vegan Mango Banana Bread as a dessert.

Instructions

Place oil in a large pot and begin preheating, about 10 minutes before preparing the shrimp, on medium-high heat.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Pot

In a small bowl, season the shrimp with salt and pepper.

Ingredients you will need

Salt And Pepper

Shrimp

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Bowl

In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.

Ingredients you will need

Cayenne Pepper

Garlic Powder

Almond Flour

Breadcrumbs

Coconut

All Purpose Flour

Dredge shrimp in the flour mixture and shake off any excess flour.

Ingredients you will need

Shrimp

All Purpose Flour

Shake

Then dip each shrimp into the beaten eggs, followed by the coconut mixture.

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Coconut

Shrimp

Egg

Dip

Shake off any excess coconut and secure onto a bamboo skewer, 3 shrimp per skewer.

Ingredients you will need

Coconut

Shrimp

Shake

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Skewers

Place skewers onto a parchment covered sheet pan and refrigerate for 1 hour.

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Skewers

Frying Pan

Once oil has reached 350 degrees F drop the chilled shrimp skewers in and fry for about 6 to 8 minutes or until the shrimp are golden brown (be sure to watch the shrimp care fully as the coconut can burn easily).

Ingredients you will need

Coconut

Shrimp

Cooking Oil

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Skewers

Drain on paper towels and season with salt and pepper.1

Ingredients you will need

Salt And Pepper

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Paper Towels

Place all ingredients into a mixing bowl and toss together.1

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Mixing Bowl

Cover and refrigerate until ready to serve.

Serve with warm fried shrimp.

Ingredients you will need

Fried Shrimp

Equipment

Ingredients

Servings:

177milliliters

all purpose flour 59milliliters

almond meal 6

bamboo skewers 0teaspoons

cayenne pepper 1

egg, beaten 1teaspoon

extra virgin olive oil 1teaspoon

garlic, minced 2teaspoons

garlic powder 1Tbsp

jalapeno, seeded and diced 1

lime, juiced and zested 2

mangos, diced 2Tbsps

Panko breadcrumbs 2Tbsps

red onion, iced 4servings

salt to taste 4servings

salt and pepper to taste 12

tiger shrimp, cleaned and peeled with tails intact 177milliliters

unsweetened shredded coconut 3liters

vegetable oil for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.