Email to Cat      

Coconut Shrimp with Spicy Mango Dipping Sauce

Source of Recipe


From "Back Around the Table" by David Venable



List of Ingredients



• Dipping Sauce:
  
• 2 mangos, peeled and diced
  
• ½ cup mango chutney
  
• ½ cup coconut milk
  
• 3 Tbsp sweet Thai chili sauce
  
• 1 small jalapeño, seeded and finely chopped
  
• .
  
• Shrimp:
  
• 2 pounds jumbo (21/25 count) shrimp, tails on, peeled and deveined
  
• ½ cup all-purpose flour
  
• ¼ tsp cayenne
  
• ½ tsp kosher salt
  
• 3 large egg whites
  
• ¾ cup coconut milk
  
• 1 7-ounce package sweetened flaked coconut
  
• â…” cup panko bread crumbs
  
• Canola oil, for frying
  






Instructions



1. To make the dipping sauce:
   Combine the mangos, chutney, coconut milk, chili sauce, and jalapeño in a blender. Blend on medium speed until combined well. Pour into a bowl.
   
   
2. To make the shrimp:
   Rinse and drain the shrimp in a colander and dry them thoroughly on paper towels. Line a baking sheet with parchment or wax paper. Combine the flour, cayenne, and salt in a shallow bowl. Whisk together the egg whites and coconut milk in a second shallow bowl. Combine the coconut flakes and bread crumbs in a third shallow bowl.
   
   
3. Holding a shrimp by the tail, dredge it in the flour mixture, shaking off any excess flour. Dip the shrimp into the egg mixture to coat thoroughly, allowing any excess to drip off. Dredge the shrimp in the coconut mixture, being sure to coat completely. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp. Cover with plastic wrap and refrigerate the shrimp for 20 minutes.
   
   
4. Clip a deep-frying thermometer to the side of a heavy deep pot. Add 3 inches canola oil to the pot and slowly heat the oil to 350° F. Using a slotted spoon, add 5 or 6 shrimp to the hot oil and fry until golden brown, 2 to 3 minutes, turning them halfway through cooking.
   
   
5. Using a slotted spoon, remove the cooked shrimp to a wire rack or paper towels. Between batches, use the slotted spoon to remove any excess coconut from the oil and discard. Serve hot with the dipping sauce.
   
   Makes 48