COCONUT SHRIMP WITH MANGO SALSA
Steps:
- For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
- Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
- Mix together the beer and the self-rising flour in a bowl to make a batter.
- Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
- Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
- Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
- Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
- Continue until all the shrimp are cooked, adding more oil as needed.
- For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
- Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
- Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.
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Anas Shah999
[email protected]I'm always looking for easy and delicious weeknight meals, and this recipe definitely fits the bill. It came together quickly and easily, and the results were impressive. My family loved the coconut shrimp and mango salsa, and I'll definitely be addi
Sidney Kuykendall
[email protected]This recipe is a great example of how simple ingredients can come together to create something truly special. The coconut shrimp were crispy and flavorful, and the mango salsa was a perfect balance of sweet and tangy. I'll definitely be making this a
Kennith Mangum
[email protected]I love experimenting with different cuisines, and this coconut shrimp with mango salsa was a delightful fusion of flavors. The coconut and mango complemented each other perfectly, and the shrimp were cooked to perfection. I'll definitely be trying mo
Mugisha Garry
[email protected]I've made this recipe for several parties and it's always a crowd-pleaser. The coconut shrimp are always a hit, and the mango salsa adds a refreshing twist. I usually double the recipe to make sure there's enough for everyone.
Delvis Yera13
[email protected]My partner and I cooked this recipe together for a romantic dinner date. It was a fun and easy way to spend time together, and the final product was absolutely delicious. The coconut shrimp and mango salsa were a perfect combination of flavors and te
soso cool
[email protected]I made a few substitutions to make this recipe healthier. I used whole wheat flour instead of all-purpose flour for the coating, and I baked the shrimp instead of frying them. The result was a crispy and flavorful dish that was also healthier for my
Susie Carlson
[email protected]As a busy parent, I appreciated how quickly this dish came together. I was able to prep and cook everything in under 30 minutes, which is a huge win on a hectic weeknight. My kids loved the coconut shrimp and mango salsa, and it's now a regular in ou
Joseph Glasser
[email protected]I'm not usually a big fan of seafood, but this recipe changed my mind. The coconut shrimp were so crispy and tender, and the mango salsa was a perfect accompaniment. I'll definitely be making this again, and I can see it becoming a family favorite.
Mehidi Khan
[email protected]I decided to get creative and added a pineapple salsa instead of mango salsa. It turned out fantastic! The pineapple added a slightly sweeter and more tropical flavor that complemented the coconut shrimp perfectly. Highly recommend experimenting with
Phoebe Akowuah
[email protected]This recipe is a budget-friendly way to enjoy a delicious seafood meal. The shrimp are relatively inexpensive, and the other ingredients are easy to find at most grocery stores. I was able to make a generous portion for my family without breaking the
Engr Adnan Khan
[email protected]I love spicy food, so I added a dash of cayenne pepper to the mango salsa. It gave it a nice kick without overpowering the other flavors. The coconut shrimp were perfectly crispy and flavorful, and the combination with the spicy mango salsa was divin
Siyasanga Tantsi
[email protected]I made this dish for a party and it was a huge success! The coconut shrimp were a hit with everyone, and the mango salsa added a tropical flair. I also appreciated how easy it was to prepare ahead of time, making it a stress-free party dish.
James Owen
[email protected]This recipe was a lifesaver on a busy weeknight. It came together quickly and easily, and the results were restaurant-quality. My family raved about the crispy shrimp and the vibrant mango salsa. Will definitely be making this again!
Roy Watson
[email protected]As a health-conscious foodie, I was thrilled to find this recipe. The coconut shrimp were baked instead of fried, making them a healthier option. The mango salsa was also a great source of vitamins and antioxidants. Overall, this dish was a delicious
straight pipe everything
[email protected]Wow! This dish exceeded my expectations. The combination of coconut and mango was heavenly, and the shrimp were cooked to perfection. I especially loved the sweet and spicy kick from the mango salsa. Definitely adding this recipe to my favorites.
Asbin Pokharel
[email protected]This coconut shrimp with mango salsa was an absolute delight! The shrimp were crispy and tender, and the mango salsa added a refreshing and tangy touch. I served it with rice and roasted vegetables, and it was a hit with my family. Highly recommend!