How to make it

  • Directions:
  • 1. In the blender, combine all of the ingredients for the mango chile sauce, minus the 4 tablespoons of cornstarch and 4 tablespoons of water. Blend mixture on high until smooth. Transfer to a saucepan, bring to a boil and reduce heat slightly. Mix the cornstarch and water until smooth and add it to the mango sauce. Cook for an additional 6 to 7 minutes or until it thickens. Taste for salt and remove from heat.
  • 2. Whisk together the buttermilk, hot sauce and spices. Add the cleaned and peeled shrimp, cover and marinate for at least 2 hours.
  • 3. In a shallow baking dish, combine all of the ingredients for the coconut breading. Stir well to combine and set aside. Line a baking sheet with parchment paper, set aside.
  • 4. After shrimp has marinated, drain off the excess liquid and coat each shrimp with breading. Use your hands to pat the coating onto shrimp on both sides. Transfer to lined baking sheet. Chill for 1 hour.
  • 5. In a heavy medium pot, preheat 3 cups frying oil (I used grapeseed oil) to medium heat for 7 to 8 minutes. Preheat oven to 200ºF. Fry 4 to 5 shrimp at one time, turning as needed, for about 3 minutes. Transfer to baking sheet lined with metal rack and keep shrimp warm in oven until ready to serve. Yields up to 5 servings as an appetizer (24 to 26 shrimp). Drizzle with mango chile sauce and sprinkle with extra coconut and pepper flakes.
  • Notes: If you cannot find the red Fresno or serrano peppers, you can replace these with red cherry peppers, Habanero pepper, red Thai chiles or red bell pepper for a milder sauce. The habanero and Thai would be spicier, so just add 2 or to taste. If you have never tried potato starch, it is worth seeking out. It makes for the most crispy breading I have ever tried!

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