Description
Crispy coconut-crusted shrimp served with a creamy dipping sauce and topped with a vibrant, exotic mango salsa.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 ripe mango, diced
- 1/4 cup red bell pepper, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup Greek yogurt
- 1 tbsp honey
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
1. Prepare the Crust:
- In a bowl, combine diced mango, red bell pepper, cilantro, and lime juice to make the salsa. Set aside.
- Mix Greek yogurt and honey in a small bowl to create the creamy dipping sauce. Refrigerate until ready to serve.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in flour, dip in egg, then coat thoroughly with the coconut-panko mixture.
- Heat oil in a large skillet over medium heat. Fry shrimp in batches until golden brown and cooked through, about 2-3 minutes per side.
- Drain shrimp on paper towels and serve hot with the mango salsa and creamy yogurt sauce on the side.
Notes
You can customize the seasonings to taste.