Coconut Shrimp with Mango Salsa

By cacelias

This is a delicious shrimp recipe that is special enough for company!

Recipe from Cook's Wares

Ingredients

• Coconut Shrimp:
• 1 package 22/25 shrimp, peeled and deveined, tail on, Raw shrimp, buttterflied with knife
• 7 ounces coconut milk
• 1/2 + 1/2 cup flour
• 1 pound shredded unsweetened coconut
• Mango Salsa:
• 1 mango, diced 1/2 inch (Sun Fresh jarred fruit)
• 1/2 red onion, diced 1/2 inch
• 1/4 bunch cilantro, roughly chopped
• 4 cups salsa
• 1 dash cumin, ground
• 1 tablespoon shredded coconut
• 1 teaspoon crushed red pepper
• 1/2 cup rice vinegar

Details

Servings 4

Preparation

Step 1

Mix together 1/2 cup of flour with the coconut milk. Place the remaining flour, the coconut milk mixture, and the shredded coconut, respectively and individually into a shallow pan. While holding them by the tail, one by one, lightly dredge the shrimp into the flour, then into the coconut milk mixture and finally into the shredded coconut. Lightly press them to make sure they are well coated with coconut and place them on a sheet pan lined with parchment paper. Place them in the freezer, 15-20 minutes, or overnight. This entire operation can be done one day before. When ready to serve, fry the shrimp in 325 degree oil until golden brown. Serve them on a bed of spring mix lettuce tossed with your favorite vinaigrette and topped with a generous serving of the mango salsa. If shrimp are not fully cooked when golden brown, you may finish to cook them in a 325 degree oven for 5-8 minutes, until the internal temperature reaches 120 degrees.

To make the Mango Salsa:
Combine all of the ingredients together and gently stir. Adjust seasonings, if necessary. Let marinate for one hour minimum before serving.