Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 2 ripe mangoes, peeled and diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a mixing bowl, combine shredded coconut, flour, salt, and black pepper.
3. In another mixing bowl, beat the eggs.
4. Dip each shrimp into the beaten eggs, then coat with the coconut mixture.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Cook the coated shrimp in the skillet for 2-3 minutes on each side or until golden brown. Transfer to a baking sheet lined with parchment paper.
7. Bake the shrimp in the preheated oven for 5-7 minutes or until fully cooked.
8. In a separate mixing bowl, combine diced mangoes, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper to make the mango salsa.
9. Serve the coconut shrimp with the mango salsa on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium-high heat
- Oven: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Shrimp: You can substitute shrimp with chicken or tofu.
- Coconut: You can use panko breadcrumbs instead of shredded coconut.
- Mango: You can use pineapple or papaya instead of mango.
Variations:
- Spicy Coconut Shrimp: Add cayenne pepper or red pepper flakes to the coconut mixture for an extra kick.
- Coconut Shrimp Tacos: Serve the coconut shrimp in warm tortillas with the mango salsa and shredded lettuce.
- Coconut Shrimp Salad: Serve the coconut shrimp on top of a bed of mixed greens with the mango salsa as a dressing.
Tips and tricks:
- Make sure to pat the shrimp dry before coating them with the egg and coconut mixture to ensure that the coating sticks well.
- Use a non-stick skillet to prevent the shrimp from sticking to the pan.
- To make the mango salsa ahead of time, combine all the ingredients in a mixing bowl and refrigerate until ready to serve.
Storage instructions:
- Store leftover coconut shrimp and mango salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the coconut shrimp, preheat the oven to 350°F and bake for 5-7 minutes or until heated through.
- To reheat the mango salsa, microwave for 30 seconds or until warmed through.
Presentation ideas:
- Serve the coconut shrimp on a platter with the mango salsa in a separate bowl on the side.
- Garnish with extra cilantro leaves and lime wedges.
Pairings:
- Serve with a side of steamed rice or quinoa.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the coconut mixture is not sticking to the shrimp, try dipping the shrimp in flour first before coating with the egg and coconut mixture.
- If the shrimp is overcooking in the skillet, reduce the heat to medium or medium-low.
Food safety advice:
- Make sure to cook the shrimp until fully cooked to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Coconut shrimp is a popular dish in many coastal regions, especially in Southeast Asia and the Caribbean.
Flavor profiles:
- The coconut shrimp is sweet and crunchy, while the mango salsa is tangy and refreshing.
Serving suggestions:
- Serve as an appetizer or a main dish.
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