Coconut Shrimp with Mango Salsa
This dish is perfect for a weeknight dinner or as an appetzier for your next outdoor BBQ!
Servings: 4 people
Ingredients
Shrimp
- 24 large raw deveined shrimp tails on
- ½ cup flour
- 1 egg beaten
- ¼ cup of beer I used Budweiser
- 1 ½ cups shredded sweetened coconut
- Salt and pepper
- Oil to fry I used Safflower*
Mango Salsa
- 1 mango, diced
- 1 jalapeño, finely diced
- ¼ of a red onion, finely diced
- 1 bell pepper, finely diced (I actually used 3 of the tiny ones)
- 2 tablespoons olive oil
- 1 teaspoon honey
- Handful of parsley, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the salsa. Combine all of the ingredients in a bowl and set in the refrigerator for at least half hour so the flavors come together.
- If your shrimp is frozen, place in a large bowl of cold water to defrost. Once they’re defrosted, drain the water and pat the shrimp dry.
- In three separate bowls, just like a standard breading procedure, place the flour in one, the egg and beer in another, and the coconut in the other. Season each dish with salt and pepper.
- Dredge the shrimp in the flour first, then the egg, then the coconut. Make sure to fully dredge each step, especially the egg, to ensure the coconut sticks. Once all the shrimp are done, set in the fridge for 20 minutes, to make sure the breading dries out a little and sticks to the shrimp.
- Heat the oil in your pan, about an inch deep. Fry the shrimp until they’re golden brown, flipping half way. To keep them crispy once theyre done, I use a cooling rack on top of a cookie sheet. Serve the hot shrimp with the cooled salsa and enjoy!
Notes
Notes:
*Safflower oil is a neutral oil that has a high smoke point, but you could use canola or vegetable too.
*Safflower oil is a neutral oil that has a high smoke point, but you could use canola or vegetable too.