Coconut shrimp, oh how it dances on the taste buds with a crisp embrace! Imagine biting into a golden crust only to be greeted by tender, juicy shrimp underneath—a culinary symphony if you ask me. And paired with a spicy mango sauce that somehow both soothes and excites? It’s like a tropical vacation for your senses, no passport needed.
Steps
- Prepare the Mango Dipping Sauce: Combine mayonnaise, cubed mango, honey, sriracha, curry powder, salt, lemon juice, and cilantro in a blender. Blend until the mixture is smooth, then refrigerate to chill while preparing the shrimp.
- Heat the Oil: Fill a Dutch oven or deep frying pan with about 1.5 inches of vegetable oil. Heat the oil to a temperature between 350°F (175°C) and 375°F (190°C) to ensure the shrimp fry to a crispy perfection.
- Set Up Breading Station: Organize a breading station with three plates: one with breadcrumbs, another with beaten eggs seasoned with salt and pepper, and the last with shredded coconut.
- Bread the Shrimp: Coat each shrimp first in breadcrumbs, then dip in the egg mixture, and finally roll in the shredded coconut. Press gently to ensure the coconut adheres well.
- Fry the Shrimp: Once the oil is at the right temperature, fry the shrimp in batches for approximately 2 minutes until they turn golden and crispy. Avoid overcrowding the pan to maintain oil temperature and prevent the shrimp from sticking together.
- Drain and Serve: Remove the fried shrimp and let them drain on a paper towel. Serve immediately with the chilled spicy mango dipping sauce for a delightful tropical feast.
Ingredients
- 1 pound jumbo shrimp, peeled, tails on
- 1 cup breadcrumbs (Panko recommended)
- 2 eggs, beaten
- 2 cups shredded sweetened coconut
- Salt and pepper to taste
- Vegetable oil for frying
- ½ cup mayonnaise
- ½ mango, cubed (about ½ to ¾ cup)
- 1 tablespoon honey
- 1 tablespoon sriracha
- ¼ teaspoon curry powder
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup cilantro, chopped
FAQ
- Can I make the mango dipping sauce less spicy?
- Certainly! If you prefer a milder taste, simply omit the sriracha from the mango dipping sauce. You’ll still enjoy a delicious blend of mango, honey, and lemon juice that is tangy and slightly sweet.
- Is it possible to prepare this dish in advance?
- You can make the mango sauce ahead and store it in the refrigerator. However, for the best texture and flavor, it’s ideal to fry the shrimp shortly before serving. If you need to prepare them ahead, reheat in the oven on a wire rack to maintain crispness.
- Can I bake the shrimp instead of frying them?
- Yes, baking is a healthier alternative. Arrange the shrimp on a parchment-lined baking sheet and bake at 400°F (200°C) for about 10-12 minutes until they are golden and cooked through. Although they won’t be as crispy as fried, they will still taste great!
- What if I can’t find jumbo shrimp?
- You can use smaller shrimp if jumbo isn’t available. Just make sure to adjust the cooking time so they don’t overcook.
- What are some alternatives for mango in the dipping sauce?
- If mangoes are out of season, you can substitute them with peaches or pineapple for a different yet delicious fruity twist.
Tips
- Maintain Proper Oil Temperature: Use a thermometer to ensure the oil is between 350°F (175°C) and 375°F (190°C) to achieve crispy, non-greasy shrimp. If you don’t have a thermometer, test the oil with a piece of bread or a pinch of flour.
- Avoid Overcrowding: Fry the shrimp in small batches to prevent the oil temperature from dropping and to avoid the shrimp sticking together, ensuring each piece is perfectly cooked and crispy.
- Double Dredging for Extra Crunch: For an extra crispy texture, consider double-dredging the shrimp. After the first coat of breadcrumbs, dip them back into the egg mixture and breadcrumbs again before coating with coconut.
- Customize the Dipping Sauce: Adjust the spicy mango dipping sauce to your preference by adding more honey for sweetness or extra sriracha for heat. Feel free to experiment with different fruits like peaches or pineapple if mango is unavailable.
Equipment
- Deep Frying Pan or Dutch Oven – For frying the shrimp.
- Oil Thermometer – To accurately measure the oil temperature for frying.
- Blender – For making the mango dipping sauce.
- Wire Rack – To drain and keep the fried shrimp crispy (if not already available at home).