Description
A delicious recipe for Coconut-Lime Fried Shrimp served with a refreshing Mango-Peach Jalapeño Sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1 ripe mango, peeled and diced
- 1 ripe peach, peeled and diced
- 1 small jalapeño, seeded and minced
- 1 tablespoon lime juice
- 1 tablespoon honey
- Salt, to taste
Instructions
- In a shallow bowl, combine flour, salt, pepper, garlic powder, and cayenne pepper. In another bowl, beat the eggs and add lime zest. In a third bowl, mix shredded coconut and panko breadcrumbs.
- Dip each shrimp first in the flour mixture, then in the egg mixture, and finally coat with the coconut-panko mixture. Press gently to ensure the coating sticks.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.
- Fry the shrimp in batches for 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- For the sauce, combine the diced mango, peach, jalapeño, lime juice, and honey in a bowl. Mix well and season with salt to taste.
- Serve the fried shrimp hot with the mango-peach jalapeño sauce on the side.
Notes
- For a healthier version, bake the shrimp at 400°F for 15-20 minutes instead of frying.
- Add a splash of coconut milk to the sauce for a creamier texture and extra coconut flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg