🍤 Crispy Coconut Shrimp with Sweet Chili Mango Sauce
Ingredients (Serves 4):
For the shrimp: • 1 lb (450g) large shrimp, peeled and deveined • ½ cup flour • 2 large eggs, beaten • 1 cup shredded coconut (unsweetened) • ½ cup panko breadcrumbs • Salt & pepper • Oil for frying
For the sweet chili mango sauce: • 1 ripe mango, peeled and diced • 2 tbsp sweet chili sauce • 1 tbsp lime juice • 1 tsp grated ginger • Pinch of chili flakes (optional)
Instructions: 1. Pat shrimp dry, season with salt and pepper. Dredge in flour, dip in egg, then coat with coconut mixed with panko. 2. Heat oil to 350°F (175°C) and fry shrimp in batches until golden and crispy, about 2–3 min. Drain on paper towels. 3. Blend mango, chili sauce, lime juice, and ginger until smooth. Adjust heat with chili flakes if desired. 4. Serve crispy shrimp hot with the sweet chili mango dipping sauce.
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