Crisp Coconut Shrimp with Tropical Salsa
Source of Recipe
Internet
Recipe Introduction
6 Servings.
List of Ingredients
1 ripe mango, peeled, pitted, and cut into chunks
1 cup finely diced ripe papaya
1 small Scotch Bonnet chile, seeded and very finely minced (1 1/2 teaspoons)
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 tablespoons minced red onion
3/4 teaspoon salt
1/2 teaspoon fresh-ground pepper
3 cups canola oil
1/2 cup unsweetened coconut milk
1 large egg
3/4 cup shredded, dried unsweetened coconut
1/2 cup plantain chips
1 cup panko
1/2 cup all-purpose flour
30 medium-large shrimp (about 1 1/2 pounds), peeled and deveined, shell tails attached
Recipe
1. Make the sauce: Purée mango in food processor or blender and pour into a medium bowl. Stir in the papaya, chile, cilantro, lime juice, onion, and 1/4 teaspoon each of the salt and pepper and set aside at room temperature.
2. Make the shrimp: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350°F. Whisk the coconut milk, egg, and remaining pepper in a small bowl. Place the coconut and plantain chips in the bowl of a food processor and pulse until both are very finely chopped. Transfer to a medium bowl and stir in the panko and remaining salt. Place flour into a large plastic food-storage bag. Add shrimp, seal bag, and shake to coat. Dip shrimp, one at a time, in coconut milk mixture, then into crumb coating. Fry 6 shrimp at a time, 2 minutes per batch, until golden, maintaining oil temperature at 350°F. Remove with a slotted spoon and drain on a wire rack. Fry remaining shrimp in 3 batches. Serve at room temperature with the prepared sauce.
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