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Coconut Shrimp with Mango Dipping Sauce Recipe

Sauce    

3      Reviews
Coconut Shrimp with Mango Dipping Sauce Recipe uses mango, lime juice, ginger, mint, jalapeño pepper, shrimp, cornstarch, eggs, coconut, and bread crumbs in creating this delicious coconut shrimp recipe.
Food Category:    Seafood
Cuisine Origin:    West Coast
  
    • Servings:6
    • Nutrition facts:162 calories3.5 grams fat
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INGREDIENTS

  • Cooking spray
  • 1 medium mango, pitted, peeled and cubed
  • 2 tbsp fresh lime juice
  • 1 tsp fresh ginger, grated peeled fresh
  • 1 tsp kosher salt
  • 1 1/2 tbsp fresh mint leaves, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 lb. shrimp, peeled and deveined, tail shells intact
  • 3 tbsp cornstarch or all-purpose flour
  • 2 large eggs
  • 1/3 cup unsweetened coconut flakes
  • 1/3 cup panko bread crumbs

DIRECTIONS

  • For dipping sauce, cut up half of mango. Combine with lime juice, ginger, and 1/4 teaspoon salt in blender and process until smooth. Pour into small bowl. Dice remaining mango. Add to puree along with mint, Fresno pepper, and enough water to make saucy.
  • Spread cornstarch on sheet of wax paper. Beat eggs in large shallow bowl. Mix together coconut, panko, and remaining 3/4 teaspoon salt on separate sheet of wax paper.
  • Dredge shrimp in cornstarch, shaking off excess, then dip into egg, allowing excess to drip off. Press shrimp into coconut mixture until evenly coated on both sides. Place on wire rack set over baking sheet. Spray shrimp all over with nonstick spray.
  • Depending on air fryer settings, preheat 6- to 8-quart air fryer to 390°F or 400°F for 3 minutes. Lightly spray fryer basket with nonstick spray. Arrange 9 shrimp in single layer in basket. Air fry until shrimp are golden and crispy, 4 - 5 minutes. Transfer to plate and loosely cover with foil to keep warm. Repeat to fry remaining shrimp. Serve with mango sauce and lime wedges. Per serving: 3 shrimp and 2 1/2 tablespoons mango sauce.
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