This recipe draws inspiration from tropical flavors, combining crispy coconut shrimp with a tangy, sweet mango-peach dipping sauce.
Crispy Coconut Shrimp with Mango-Peach Dipping Sauce
The Jakes JuniorsShare
Crispy Coconut Shrimp with Mango-Peach Dipping Sauce
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Carribean
Servings
5
Prep Time
1 hour
Calories
511
Today, we're diving into an elegant appetizer that's sure to impress your guests: Crispy Coconut Shrimp with Mango-Peach Dipping Sauce. This recipe is a delightful fusion of sweet, tangy, and crispy elements, making it a must-try for anyone looking to explore tropical flavors in cooking.
Author:The Jakes Juniors
![Image of Crispy Coconut Shrimp with Mango-Peach Dipping Sauce](https://images.getrecipekit.com/20230930174926-image.jpeg?aspect_ratio=16:9&quality=90&)
Ingredients
- Dipping Sauce:
- 6 ounces (¾ cup) frozen mango, thawed
- ¼ cup peach preserves
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1 teaspoon minced fresh cilantro
- 1 teaspoon minced fresh mint
- 1 teaspoon smoked paprika
- 2 teaspoons minced shallot
- 2 teaspoons minced jalapeño chile
- Shrimp:
-
1⅓ cups all-purpose flour
-
2 cups sweetened shredded coconut
-
1 cup panko bread crumbs
-
2 teaspoons grated lime zest
-
Salt and pepper to taste
-
1½ teaspoons baking powder
-
¼ teaspoon cayenne pepper
-
½ cup mild lager, such as Budweiser
-
¼ cup canned coconut milk
-
1 large egg
-
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
-
3 quarts peanut or vegetable oil
Directions
Dipping Sauce:
Combine the thawed mango, peach preserves, lime juice, salt, and pepper.
Stir in the minced cilantro, shallot, and jalapeño.
Season the sauce with salt and pepper to taste. In a blender, and Blend until smooth
Set aside for serving. The sauce can be refrigerated for up to 1 day.
Shrimp Preparation:
Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper.
Line a wire rack on another rimmed baking sheet with a triple layer of paper towels.
Breading the Shrimp:
Spread ⅔ cup of flour in a shallow dish.
Combine the shredded coconut, panko bread crumbs, lime zest, salt, and pepper in a second shallow dish.
In a medium bowl, whisk the remaining ⅔ cup of flour, baking powder, cayenne pepper, beer, coconut milk, and egg until smooth.
Pat the shrimp dry with paper towels and season with salt and pepper.
One shrimp at a time, dredge it in flour, dip it into the batter, drip excess back into the bowl, and coat it with the coconut-panko mixture. Gently press to adhere.
Arrange the breaded shrimp on the parchment-lined baking sheet.
- - Refrigerate for at least 20 minutes or up to 2 hours. Chilling helps the coating adhere and prevents it from falling off during frying.
Frying the Shrimp:
Add peanut or vegetable oil to a Dutch oven until it measures about 2 inches deep.
Heat the oil over medium-high heat to 350 degrees Fahrenheit.
Add one-third of the shrimp to the hot oil, one at a time, to prevent sticking.
Fry the shrimp, stirring gently to prevent them from sticking together, until golden brown, for approximately 1½ to 2 minutes.
Adjust the burner, if necessary, to maintain the oil temperature between 325 and 350 degrees Fahrenheit.
Transfer the fried shrimp to the prepared wire rack using a wire skimmer or slotted spoon.
Keep the cooked shrimp warm in the preheated oven.
Return the oil to 350 degrees Fahrenheit and repeat the frying process with the remaining shrimp in two batches.
Serving:
Arrange the crispy coconut shrimp on a serving platter or coconut for a more aesthetically pleasing final product.
Serve alongside the mango-peach dipping sauce.
Optionally, garnish the platter with fresh cilantro or mint leaves and lime wedges for an extra presentation touch.
Recipe Video
Recipe Note
Tips and Substitutes:
- For a gluten-free option, replace the all-purpose flour with a gluten-free blend and ensure the canned coconut milk is gluten-free.
- If you have a seafood allergy or preference, you can replace the shrimp with chicken tenders or even tofu cubes for a vegetarian version.
- Experiment with different herbs and spices to customize the dipping sauce to your liking. Adding a hint of ginger or a dash of hot sauce can add extra depth of flavor.
- Increase the minced jalapeño or add a pinch of red pepper flakes to the coconut-panko mixture if you prefer a spicier kick.
Nutrition
Nutrition
- Serving Size
- 1 Serving
- per serving
- Calories
- 511
- Fat
- 26.5 grams
- 34%
- Saturated Fat
- grams
- 114%
- Cholesterol
- milligrams
- 47%
- Sodium
- 856 milligrams
- 37%
- Carbs
- 55.8 grams
- 20%
- Sugar
- 31.1 grams
- Protein
- 15.8 grams
- Vitamin D
- 2 micrograms
- 11%
- Calcium
- 126 milligrams
- 10%
- Iron
- 3 milligrams
- 18%
- Potassium
- 208 milligrams
- 4%