Serves 6 appetizer portions
Ingredients
For Spicy Mango Sauce
- 2 mangos, peeled & roughly chopped
- 3 pieces candied ginger (2"-3" each)
- juice of ½ lime
- 1 jalapeño, halved, seeded & deveined
- ½ stalk lemongrass, roughly chopped
- pinch of kosher or sea salt
For Coconut Shrimp
- 1½ cups all-purpose flour
- 4 eggs, beaten
- ¾ cup panko breadcrumbs
- 1 cup sweetened, shredded coconut
- kosher or sea salt to taste
- 1 lb shrimp, peeled & deveined
- Cajun seasoning to taste (or mix of cayenne pepper & paprika)
- canola oil for frying (enough to fill 2" deep in medium-sized, heavy-bottomed pot)
How-to
For Spicy Mango Sauce
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Add all sauce ingredients to food processor. Pulse to combine. If sauce is too watery, add another piece of candied ginger
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Transfer sauce to dish and refrigerate to chill until the shrimp is ready
For Coconut Shrimp
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Heat canola oil to 320º (and watch the video for Lynne's tips on ensuring oil is hot enough!)
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In three separate shallow pans, add flour to one, beaten eggs to another, and panko and sweetened coconut to the last
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Add Cajun seasoning to the pan with panko and coconut. Toss to combine
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Working with a few shrimp at a time, toss in flour, shake off excess then submerge into beaten eggs. Allow extra egg to drip off of shrimp, and transfer to the coconut mixture
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Depending on the size of your pot (or deep fryer), carefully lower 4-8 shrimp at at time into hot oil and fry until golden, 2-3 minutes. Transfer to paper towel-lined plate and season immediately with kosher salt
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Repeat with remaining shrimp
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Serve immediately with chilled sauce
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