Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 1 ripe mango, peeled and diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Special equipment needed:
- Deep fryer or large pot for frying
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the shredded coconut until finely chopped. Transfer to a shallow dish.
2. In another shallow dish, mix together the panko breadcrumbs, flour, salt, and pepper.
3. Dip each shrimp in the beaten eggs, then coat in the breadcrumb mixture, pressing to adhere.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
6. To make the mango chutney, combine the diced mango, red onion, and red bell pepper in a saucepan over medium heat.
7. Add the white vinegar, brown sugar, water, ginger, cinnamon, and cloves. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the chutney has thickened.
9. Serve the coconut shrimp with the mango chutney on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Fry the shrimp at 350°F
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 550
- Fat: 24g
- Carbohydrates: 61g
- Protein: 23g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or tofu
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut
- Instead of panko breadcrumbs, you can use regular breadcrumbs
Variations:
- Add a pinch of cayenne pepper to the breadcrumb mixture for a spicy kick
- Use pineapple instead of mango for the chutney
- Serve the shrimp with a side of rice or quinoa
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure they cook evenly and don't absorb too much oil
- Don't overcrowd the fryer or pot when frying the shrimp to prevent them from sticking together
- Make the chutney ahead of time and store it in the fridge for up to a week
Storage instructions:
- Store any leftover shrimp and chutney in separate airtight containers in the fridge for up to 3 days
Reheating instructions:
- To reheat the shrimp, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through
- To reheat the chutney, place it in a saucepan over low heat and stir until heated through
Presentation ideas:
- Serve the shrimp on a bed of lettuce or cabbage for a colorful presentation
- Garnish with chopped cilantro or green onions for added flavor and color
Pairings:
- Serve with a cold beer or a fruity cocktail, such as a piña colada or a mango margarita
Suggested side dishes:
- Coconut rice
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the shrimp are not crispy enough, try increasing the temperature of the oil or frying them for a longer period of time
- If the chutney is too thick, add a splash of water to thin it out
Food safety advice:
- Make sure the shrimp are fully cooked before serving to prevent foodborne illness
- Use a food thermometer to ensure the oil reaches the proper temperature for frying
Food history:
- Coconut shrimp is a popular dish in many tropical regions, including the Caribbean and Southeast Asia
- Chutney originated in India and is a condiment made from a mixture of fruits, vegetables, and spices
Flavor profiles:
- The coconut shrimp is sweet and crunchy, while the mango chutney is tangy and slightly spicy
Serving suggestions:
- Serve the coconut shrimp and mango chutney as an appetizer or main course at a summer barbecue or beach party
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