Coconut Shrimp With Mango Dipping Sauce Food

COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE

Steps:

• Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
• Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
• While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
• Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
• Serve the shrimp along with the spicy mango sauce together.

COCONUT SHRIMP WITH MANGO COCONUT DIPPING SAUCE

Steps:

• To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a food processor. Process until smooth. Chill until ready to use. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut, bread crumbs and cayenne pepper. In a small bowl, whisk the eggs. In a third bowl, add the cornstarch. Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp. Bake for 15 to 20 minutes or until the shrimp are cooked though and the coconut is crispy and lightly golden brown. Serve immediately with the mango coconut dipping sauce.

COCONUT SHRIMP WITH MANGO SAUCE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
• Finely shred 1 tsp. peel from lime and squeeze juice from the lime, add lime juice to blender with 1 cup of the chopped mango, honey, and the cayenne pepper, cover and process until smooth.
• Remove 1/4 cup to a shallow dish. Transfer the remaining to a bowl, top with lime peel and cilantro. Set aside for dipping sauce.
• Clean and devein the shrimp, pat dry. Sprinkle with salt.
• Place coconut in a shallow dish. Dip shrimp in the 1/4 cup of mango sauce and then the coconut, pressing to coat. Place on baking sheet.
• Bake for 8 to 10 minutes or until coconut is golden and shrimp is cooked through.
• Serve with dipping sauce.

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

Steps:

• Make the sauce first.
• In a food processor or blender, mix all ingredients until blended.
• For shrimp.
• Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
• Place mixture on plate and set aside.
• In a bowl, whisk flour, beer and lime juice until blended and lump free.
• Butterfly each shrimp by cutting down it's center.
• In a skillet, heat canola oil.
• Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
• Place shrimp in hot oil and cook for 3-5 minutes on each side.
• Cook in batches if the shrimp are very large.
• Remove shrimp from oil and drain on paper towel to remove excess oil.
• Or bake--.
• Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
• Fried or bakes, serve them with the mango jalapeño dipping sauce.

BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE

Steps:

• Preheat oven to 375°F
• Place coconut and panko crumbs in a food processor and pulse a few times to blend.
• Place crumb mixture into a shallow dish or bowl.
• In a 2nd bowl beat egg whites lightly.
• In a 3rd bowl, add cornstarch.
• One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
• Pour any leftover egg white evenly over each shrimp.
• Place shrimp on a lightly greased baking sheet.
• Spray each shrimp lightly with canola oil.
• Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
• Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
• Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
• To Prepare Spicy Mango Sauce:.
• In a small sauce pan, heat 1 tablespoons oil.
• Add onion, ginger and garlic and saute 3 minutes, stirring.
• Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
• Cook 10 minutes to reduce to 3/4 cup.
• Remove from heat and let stand 10 minutes.
• Place mixture into a blender and process till smooth.
• Stir in lime juice and salt. Cool.

EASY MANGO DIPPING SAUCE

Steps:

• Scoop mango out of the peel with a spoon and into your blender or food processor. Add remaining ingredients and pulse until desired smoothness. Taste test sauce and, if necessary, adjust ingredients as desired.

COCONUT SHRIMP AND MANGO DIPPING SAUCE

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.