COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
COCONUT BARRAMUNDI WITH SASSY MANGO SAUCE
Barramundi is a lovely Australian Fish and the recipe was developed for it,however this recipe works well with halibut or redfish also.Pan fried fillets with a crispy coconut covering are topped with a mango sauce that makes this an exceptional Seafood entree. Submitted for Zaar World Tour III Australia
Provided by Pastryismybiz
Categories Coconut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, milk, coconut milk and mix well.
- Let stand for 10 minutes to thicken batter.
- Dredge fish fillets in seasoned flour.
- Dip floured fish fillets in batter and then the coconut.
- Shallow fry on medium heat in 1/2 to 1"of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
- Carefully remove from pan and let drain on paper towels before serving.
- Mango Sauce.
- Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
- Adjust amount of lime juice if necessary.
- Add sugar to taste if too tart.
- Add some chopped coriander; optional.
- Serve sauce with fish.Enjoy.
Nutrition Facts : Calories 581.9, Fat 18.9, SaturatedFat 15, Cholesterol 104.7, Sodium 652.8, Carbohydrate 56.5, Fiber 4.7, Sugar 25.8, Protein 47.6
COCONUT-MANGO MAHI MAHI
Take a tropical taste trip in minutes with this special recipe. Whipping a bit of candied ginger into the sauce enhances its delicious flavor. -Don Thompson, Houston, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.
Nutrition Facts : Calories 374 calories, Fat 12g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 315mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE
In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.
Provided by Dedee Royale
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Place coconut and panko crumbs in a food processor and pulse a few times to blend.
- Place crumb mixture into a shallow dish or bowl.
- In a 2nd bowl beat egg whites lightly.
- In a 3rd bowl, add cornstarch.
- One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
- Pour any leftover egg white evenly over each shrimp.
- Place shrimp on a lightly greased baking sheet.
- Spray each shrimp lightly with canola oil.
- Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
- Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
- Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
- To Prepare Spicy Mango Sauce:.
- In a small sauce pan, heat 1 tablespoons oil.
- Add onion, ginger and garlic and saute 3 minutes, stirring.
- Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
- Cook 10 minutes to reduce to 3/4 cup.
- Remove from heat and let stand 10 minutes.
- Place mixture into a blender and process till smooth.
- Stir in lime juice and salt. Cool.
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