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3.91 from 22 votes

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.

It's the perfect summer snack, appetizer or accidental meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Asian
Servings: 18 Fried coconut lime shrimp
Calories: 120kcal

Ingredients

Coconut-Lime Fried Shrimp

Fiery Mango-Peach Jalapeño Sauce.

Instructions

Fiery Mango-Peach Jalapeño Sauce.

  • 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.

Coconut-Lime Fried Shrimp

  • 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.

Nutrition

Calories: 120kcal | Carbohydrates: 11g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 353mg | Potassium: 89mg | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg