Coconut Shrimps with Mango Salsa

If you want to cook something quick or simply want to make the family weekend special, this easy, delightful Coconut Shrimp with Mango Salsa is perfect. This dish is a light, refreshing, savory starter to a meal that is best served with crisp slices of mango salsa on the side. This is an AsianInAmericamag recipe inspired by a previous blog post. Serves 2 to 4 for appetizers.

Course: Appetizer, Seafood, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Coconut Shrimp Mango Salsa

Servings: people

Calories: 1784kcal

Author: Asian in America recipe

Ingredients

2 whole unripe, green mangoes peeled, pit discarded, cut in cubes,
1-2 whole large tomatoes washed, cut in cubes, for salsa
1 whole large red onion diced, for salsa
1 Tablespoon chopped fresh cilantro for salsa
1 Tablespoon lime juice for salsa
2 teaspoons salt divided, use 1 teaspoon for salsa, rest for shrimp coating
2 teaspoons ground black pepper divided, use 1 teaspoon for salsa, rest for shrimps
12 pieces fresh large shrimps peeled, deveined, remove heads, leave tails intact (use uncooked shrimps)
3/4 cup cup to coat shrimps all purpose flour
2 cloves garlic minced
1/2 teaspoon red pepper flakes
1 whole egg
3/4 cup unsweetened coconut flakes
1/2 cup Panko bread crumbs Japanese or use regular bread crumbs
1/3 cup vegetable oil
1 whole fresh lime or lemon to sprinkle on cooked shrimp
12 pieces bamboo skewers to skewer shrimps (pre-soak bamboo skewers for 20 minutes, then pat dry)or use long cocktail picks

Instructions

Toss salsa ingredients in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve with the coconut shrimp.
Season shrimp with salt and pepper. Combine flour, garlic, and red pepper flakes in a shallow dish. Beat egg in a separate bowl. In a third dish, combine coconut and panko bread crumbs.
Dredge shrimp first in flour mixture, sharing off excess, and then dip in egg. Roll the shrimps in coconut mixture, gently shaking off excess.
Place shrimps coated with mixture in the refrigerator for about 30 minutes, covered loosely with wax or parchment paper.
After shrimp have chilled, preheat oil in a large skillet over medium-high heat. Once oil reaches 350 degrees (if using a thermometer), in about 2 to 3 minutes, gently drop coated shrimps into skillet and pan fry about 6 to 8 minutes, or until cooked and outer coating is golden. Turn shrimps around for even browning. Drain shrimps on a paper towel or parchment paper. Serve crisp and warm, with mango salsa on the side.Serve with slices of lime and feel free to sprinkle some on shrimps just before eating or at table side.
To serve: thread the cooked shrimps in long cocktail picks or pre-soaked bamboo skewers for guests to easily pick up during appetizers.
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Nutrition