Crispy Coconut and Plantain Shrimp with Tropical Salsa

By jdwooten

Crunchy, sweet, and savory, serve this dish with our tropics-inspired mango and papaya salsa.

Ingredients

• 1 ripe mango, peeled, pitted, and cut into chunks
• 1 cup(s) ripe papaya, finely diced
• 1 small Scotch Bonnet chile, seeded and very finely minced (1 1/2 teaspoons)
• 2 tablespoon(s) cilantro, chopped
• 2 tablespoon(s) lime juice
• 2 tablespoon(s) red onion, minced
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) fresh-ground pepper
• 3 cup(s) canola oil
• 1/2 cup(s) unsweetened coconut milk
• 1 large egg
• 3/4 cup(s) shredded, dried unsweetened coconut
• 1/2 cup(s) plantain chips
• 1 cup(s) panko
• 1/2 cup(s) all-purpose flour
• 30 medium (about 1 1/2 pounds) shrimp, peeled and deveined, shell tails attached

Details

Servings 6

Preparation

Step 1

Make the sauce: Purée mango in food processor or blender and pour into a medium bowl. Stir in the papaya, chile, cilantro, lime juice, onion, and 1/4 teaspoon each of the salt and pepper and set aside at room temperature.

Make the shrimp: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350 degrees F. Whisk the coconut milk, egg, and remaining pepper in a small bowl. Place the coconut and plantain chips in the bowl of a food processor and pulse until both are very finely chopped. Transfer to a medium bowl and stir in the panko and remaining salt. Place flour into a large plastic food-storage bag. Add shrimp, seal bag, and shake to coat. Dip shrimp, one at a time, in coconut milk mixture, then into crumb coating. Fry 6 shrimp at a time, 2 minutes per batch, until golden, maintaining oil temperature at 350 degrees F. Remove with a slotted spoon and drain on a wire rack. Fry remaining shrimp in 3 batches. Serve at room temperature with the prepared sauce.