Coconut Shrimp With Mango Coconut Dipping Sauce Recipes

COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE

Steps:

• Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
• Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
• While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
• Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
• Serve the shrimp along with the spicy mango sauce together.

COCONUT SHRIMP WITH MANGO COCONUT DIPPING SAUCE

Steps:

• To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a food processor. Process until smooth. Chill until ready to use. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut, bread crumbs and cayenne pepper. In a small bowl, whisk the eggs. In a third bowl, add the cornstarch. Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp. Bake for 15 to 20 minutes or until the shrimp are cooked though and the coconut is crispy and lightly golden brown. Serve immediately with the mango coconut dipping sauce.