Coconut Shrimp with Mango Chili Sauce Recipe

Serves/Makes: 2

Ingredients:

  • 6 large shrimp, peeled and deveined
  • 1 cup Panko, Japanese bread crumbs
  • 1 cup dried coconut
  • 4 cups oil, for frying
  • Mango Chili Dipping Sauce (see the recipe below)
  • Batter:

  • 1 cup cornstarch
  • 1/2-cup all-purpose flour
  • 1 teaspoon cayenne pepper, or to taste
  • 1/2 cup soda water
  • 1/4 cup ale
How to cook Coconut Shrimp with Mango Chili Sauce:
  • Add wet batter ingredients to dry ingredients and mix well. Batter should resemble pancake batter. If batter is too thick, add more liquid.
  • Mix together Panko and coconut. Submerge shrimp into batter and coat with coconut mixture, shaking off excess.
  • Heat oil to 350°F (180°C) and fry shrimp until golden brown; season with salt.
  • Serve with Mango Chili Dipping Sauce.

Mango Chili Dipping Sauce Recipe

Mango Chili Dipping Sauce Ingredients:
  • 1 mango, peeled and seeded
  • 1 tablespoon garlic chili sauce
  • 1 teaspoon lime juice
  • Salt, to taste
How to cook Mango Chili Dipping Sauce:
  • In a blender, puree mango and add other ingredients.
  • Season with salt, to taste.
  • Cover and refrigerate until ready to use.

Note:

The Coconut Shrimp with Mango Chili Sauce recipe easy to prepare and so good!


This recipe for Coconut Shrimp with Mango Chili Sauce serves/makes: 2

The Coconut Shrimp with Mango Chili Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Deep Fried (more Deep Fried recipes)

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