Best 3 Coconut Shrimp And Mango Dipping Sauce Recipes
**Tantalize your taste buds with our delectable Coconut Shrimp and Mango Dipping Sauce, a symphony of tropical flavors that will transport you to a Caribbean paradise.**
Savor the crispy, golden-brown shrimp coated in a luscious coconut batter, perfectly balancing the sweetness of coconut with a hint of savory spices. Dip each succulent shrimp into our vibrant mango dipping sauce, a harmonious blend of sweet mango, tangy lime, and a touch of heat from jalapeño, creating an explosion of flavors in every bite.
This culinary masterpiece is not only a feast for the palate but also a visual delight. The vibrant orange of the mango sauce complements the golden shrimp, creating a striking contrast that will impress your guests.
Our recipe provides step-by-step instructions, ensuring that even novice cooks can recreate this restaurant-quality dish in the comfort of their own kitchen. We've included tips and tricks to help you achieve the perfect crispy coating and a creamy, flavorful dipping sauce.
So gather your ingredients, put on your apron, and embark on a culinary adventure that will leave your taste buds craving more. Get ready to indulge in the tropical paradise of Coconut Shrimp and Mango Dipping Sauce!
COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE
Steps:
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
COCONUT SHRIMP WITH MANGO COCONUT DIPPING SAUCE
Yield about 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a food processor. Process until smooth. Chill until ready to use. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut, bread crumbs and cayenne pepper. In a small bowl, whisk the eggs. In a third bowl, add the cornstarch. Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp. Bake for 15 to 20 minutes or until the shrimp are cooked though and the coconut is crispy and lightly golden brown. Serve immediately with the mango coconut dipping sauce.
KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
- For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
- Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
- One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
- Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
- Serve the shrimp with the spicy mango sauce on the side.
Tips:
- Use fresh, unsweetened coconut milk for the best flavor.
- To make the shrimp extra crispy, double-coat them in the batter.
- Be careful not to overcrowd the pan when frying the shrimp. This will cause them to steam instead of fry.
- Serve the shrimp immediately with the mango dipping sauce.
- For a spicier dipping sauce, add a pinch of cayenne pepper or chili powder.
- If you don't have time to make the mango dipping sauce, you can substitute a store-bought sweet and sour sauce.
Conclusion:
This coconut shrimp with mango dipping sauce is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the mango dipping sauce is sweet, tangy, and refreshing. This dish is sure to be a hit at your next party or gathering.
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