Coconut Shrimp with Spicy Mango Sauce Recipe
Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Whisk
- Skillet
- Saucepan
- Baking sheet
- Blender
- Measuring cup
- Measuring spoon
- Spatula
- Slotted spoon
- Paper towel
- Cooling rack
Ingredients
- 1 lb extra-large shrimp peeled and deveined but with tails on, rinsed
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons lime peel, grated
- 1 teaspoon salt
- 1 large egg
- Coconut oil for frying
- 1 cup mango
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce such as Sriracha
- 1/2 serrano chili pepper, diced in small pieces
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