Coconut Shrimp with Spicy Mango Sauce
Coconut Shrimp is always a crowd-favorite finger food! Golden brown and crispy shrimp paired with a spicy mango sauce that is sweet and tangy with an added kick of spice. What's not to love? Enjoy this irresistible tropical appetizer that will certainly have you and your guest reaching for more.
Ingredients
Cooking Instructions
step 1
In a small bowl, add Mango Purée (3/4 cup), Sweet Chili Sauce (4 Tbsp), Lime Zest and Juice (1), Fish Sauce (1 tsp), and Crushed Red Pepper Flakes (1 tsp). Mix until combined and set aside in the refrigerator.
step 2
In a large bowl, combine All-Purpose Flour (1 cup), Simply Organic Garlic Powder (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) together. Mix well.
step 3
In the second large bowl, combine Farmhouse Eggs® Large Brown Eggs (3), Simply Organic Garlic Powder (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) together. Whisk until well combined.
step 4
In the third bowl, combine Panko Breadcrumbs (1 cup) and Sweetened Shredded Coconut (1 cup) together. Mix well.
step 5
Season the shrimp with Salt (to taste) and Ground Black Pepper (to taste).
step 6
In a deep pot, preheat the Vegetable Oil (4 cups) over medium-high heat until the temperature reaches 350 degrees F (180 degrees C).
step 7
Meanwhile, dredge the Shrimp (1 lb) in the flour mixture, and shake off the excess flour. Next, dip in the egg mixture, and finally, roll in the shredded coconut mixture, using your hand to press the coconut mixture to coat well.
step 8
Once the oil is hot enough, deep fry the shrimp for about 1-2 minutes or until golden brown. Cook in batches to avoid overcrowding.
step 9
Serve the coconut shrimp with spicy mango sauce.
