Best 3 Coconut Shrimp With Mango Dipping Sauce Recipes
Indulge in the tropical flavors of coconut shrimp with a tantalizing mango dipping sauce. This delectable dish combines the crispy texture of golden-brown shrimp coated in a sweet and savory coconut batter with the vibrant and tangy flavors of mango. The accompanying dipping sauce adds a refreshing and fruity dimension, perfectly complementing the crispy shrimp. This culinary delight is not only visually appealing but also offers a symphony of flavors that will tantalize your taste buds. Whether you're hosting a party or simply looking for a unique and delicious meal, coconut shrimp with mango dipping sauce is sure to impress.
The article provides two variations of the recipe: a traditional version using panko breadcrumbs and a gluten-free alternative using almond flour. Both recipes include step-by-step instructions, ingredient lists, and helpful tips to ensure a perfect outcome. Additionally, there's a separate recipe for the mango dipping sauce, which features a harmonious blend of sweet mango, tangy lime juice, and a touch of heat from cayenne pepper.
This versatile dish can be served as an appetizer, main course, or party platter. Its popularity stems from the delightful contrast between the crispy coconut coating and the tender, succulent shrimp. The mango dipping sauce adds a refreshing and flavorful element, making it an irresistible treat. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious and memorable meal.
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
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.
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.
Tips:
- Use fresh, unsweetened coconut milk. This will give your shrimp a richer, more authentic flavor. Canned coconut milk can be used in a pinch, but it will not produce the same results.
- Don't overcook the shrimp. Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
- Serve the shrimp with a dipping sauce. A dipping sauce will help to enhance the flavor of the shrimp. The mango dipping sauce in this recipe is a great option, but you can also use your favorite dipping sauce.
- Garnish the shrimp with fresh herbs. Fresh herbs, such as cilantro or mint, will add a pop of color and flavor to your shrimp.
Conclusion:
Coconut shrimp with mango dipping sauce is a delicious and easy-to-make appetizer or main course. The shrimp are tender and juicy, and the mango dipping sauce is sweet and tangy. This dish is sure to be a hit at your next party or gathering.
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