I told you things are going to get tropical around here…
And what is more tropical than coconut fried shrimp and a little mango sauce for dipping.
It’s the perfect summer snack, appetizer or accidental meal. And I say accidental meal because every time I have served coconut shrimp as an app people end up eating all the shrimp and not even bothering with dinner.
But come on, it’s coconut-lime fried shrimp, so I really cannot blame them.
Actually though, I have really only made coconut shrimp twice, but both times the same thing happened.
The first time I made this I was probably thirteen or fourteen and I was visiting my grandparents down in Florida. This was back when I had just stared to get into cooking, so I really had not a clue what the heck I was doing. Nor had I ever cooked shrimp before.
Anyway, they were having their neighbors over for drinks and I offered to make coconut shrimp.
YIKES. What were they thinking? I could have killed them all!!
Lucky for them I somehow managed to figure it out and it actually looked pretty descent too. Win, win for me!
Now do not ask me where I came up with the idea for coconut shrimp, but we liked the sound of it so we went with it. I even made a little dipping sauce too. Back then, seafood, coconut and dipping sauce were a whole new world for me.
Since I am back in the same house again this week, hanging out with my grandma, I knew I wanted to make coconut shrimp again since it was a pretty big hit the first time.
I couldn’t find or remember the recipe I used back then, but I kind of came up something I thought might be close, only I think this version is better. Like a lot better. I would hope that after six years of cooking I would be able to improve upon it.
It’s pretty simple and easy to make.
You just need a lot of coconut, a lot of lime and some perfectly ripe mangos and peaches. I am sure you could use pineapple or really any sweet tropical fruit, but I really loved the sweet combo of mango and peach mixed with a fiery sauce.
I’m sure margaritas would go pretty well with this as well.
Oh, oh or maybe some Mai Tai’s. Yes, Mai Tai’s, I see those in the near future for sure!
So I dare you to try stopping at just one of these little shrimpies.
Really, I dare you.
- In a bowl combine the mango, peach, jalapeño, sweet thai chili sauce, basil, lime juice, pinch of cayenne and pinch of salt. Give it all a good stir, taste and adjust as needed. If desired you can place the sauce in a blender and puree until you have a smooth sauce. I like mine chunky though. Store in the fridge until the shrimp is ready.
- In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
- In another smaller bowl whisk together the eggs and butter milk.
- Dip the shrimp into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere. Place the shrimp on a plate and repeat with the remaining shrimp.
- Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 350 degrees F, or medium heat. Fry the shrimp in batches flipping after 1-2 minutes or until lightly golden. Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.
- Serve the shrimp warm with the fiery mango-peach jalapeño sauce.
I promise, it’s really not possible….you’ll just keep dipping and dipping!