Coconut Shrimp with Spicy Mango Dipping Sauce

Alright, food lovers! Let’s talk about a dish that can make your taste buds tingle with excitement – “Coconut Shrimp with Spicy Mango Dipping Sauce”. This mouth-watering combination of perfectly fried shrimps, coated in crispy coconut crust paired with a zesty mango sauce is a flavor-bomb you’d absolutely adore. Whether you are hosting a summer party or planning a potluck, this amazing dish is your way to impress your peers.

What’s unique about this dish is how the sweetness of the coconut harmonizes with the tangy-spicy Mango sauce leaving an unforgettable aftertaste. Not only does it look fancy, but it’s also surprisingly easy to prepare. So, put on your aprons! It’s time to bring the chef out of you.

• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Servings: 4 People
• Yield: 16 Shrimps

Are you ready to embark on this culinary journey with me? Grab your cooking utensils, and let’s dive into the recipe!

Ingredients & Equipment You’ll Need

• 1 cup unsweetened shredded coconut
• 1 lb large shrimp, peeled and deveined
• 1/2 cup flour
• 2 large eggs, beaten
• 1 cup Panko bread crumbs
• 1 ripe mango
• 1 chili pepper, seeds removed
• 1 tablespoon honey
• Oil for frying

For the equipment, you won���t need anything fancy, just a deep fryer or a large pan, a blender for the sauce, and three shallow bowls for the breading process.

The coconut and Panko gives the shrimp a sweet and crunchy exterior, which beautifully contrasts the spicy, tangy kick from the mango-chilli dipping sauce. If needed, you may substitute the chili pepper with a milder variety or simply omit it for a less spicy sauce.

How To Make Coconut Shrimp with Spicy Mango Dipping Sauce

1. Before starting, make sure your shrimp are peeled, deveined and ready. Also, preheat your oil in the deep fryer or pan to 350��F.
2. Firstly, arrange three bowls – one each for flour, beaten eggs, and a combination of shredded coconut and Panko.
3. Dip each shrimp in flour, then the eggs and finally in the coconut-Panko mixture. Make sure each shrimp is well coated at each step.
4. Fry the shrimp in batches for 2-3 minutes until golden brown. Drain the cooked shrimps on kitchen towels.
5. For the dipping sauce, blend together the mango, chilli pepper, and honey until smooth.
6. Finally serve the hot Shrimp with the Mango dipping sauce and watch your guests marvel at your creation.

Tips For The Best Results

• Patting the shrimps dry before coating them can help the flour, egg and coconut-Panko mix adhere better.
• Keep an eye on the oil temperature to prevent it from getting too hot and burning the shrimps.

Storage Tips

• You can refrigerate any leftovers immediately in an airtight container. It can last up to 3 days.
• Reheat the shrimps in an oven to retain the crunchiness.

Frequently Asked Questions

Q: Can I use frozen shrimps?

A: Yes, you can use frozen shrimps. Just make sure to defrost and thoroughly dry them before starting.

Q: How can I make a low-fat version of this recipe?

A: You can bake the shrimps instead of frying them to reduce fat content.

Q: Can I prepare the dipping sauce in advance?

A: Yes, the dipping sauce can be made in advance and stored in the refrigerator for up to a week.

Q: Can I substitute the chilli for something less spicy?

A: Absolutely! Feel free to substitute the chilli with bell pepper if you want to avoid the heat.

Nutritional Facts of Coconut Shrimp with Spicy Mango Dipping Sauce

Each serving of this delicious dish contains approximately 512 calories – 36g of healthy fats, 15g of carbohydrates, and 33g of proteins.

Wrapping up, the “Coconut Shrimp with Spicy Mango Dipping Sauce” is an indulgence you wouldn’t want to miss. The crunchiness of the shrimp paired with the explosive flavors of the dipping sauce is a marriage made in culinary heaven. So, go ahead and give this recipe a spin in your kitchen – it’s worth it!