Crispy Coconut Shrimp With Mango Chile Sauce
From twill10 9 years agoIngredients
- Crispy coconut Shrimp with Mango Chile Sauce shopping list
- thx to Hispanic kitchen .com shopping list
- Yields up to 5 servings shopping list
- Ingredients: shopping list
- For the Mango Chile Sauce: shopping list
- 1 large mango, peeled and diced shopping list
- 2 fresno peppers, roughly chopped shopping list
- 2 to 3 red serrano peppers, roughly chopped shopping list
- 4 to 6 chile de arbol, torn into pieces shopping list
- 3 cloves garlic, sliced shopping list
- Juice of 1 lime shopping list
- 1½ cups water shopping list
- 1/2 cup white vinegar shopping list
- 1/4 sugar, more to taste shopping list
- 3 teaspoons salt, more to taste shopping list
- 4 tablespoons cornstarch shopping list
- 4 tablespoons water shopping list
- *makes about 3 cups, good for any seafood and pork dishes shopping list
- For the Shrimp: shopping list
- 1 pound large shrimp, cleaned, peeled, tails on shopping list
- 1½ cups low-fat buttermilk shopping list
- 1/3 cup you favorite hot sauce (I used Valentina brand) shopping list
- 1/2 teaspoon granulated garlic powder shopping list
- 1/2 teaspoon white pepper shopping list
- 1/2 teaspoon salt shopping list
- For coconut Breading: shopping list
- 1/2 cup potato starch or cornstarch shopping list
- 1/2 cup yellow fine cornmeal shopping list
- 1 cup flaked unsweetened coconut (I prefer the unsweetened, but you can use the sweetened) shopping list
- 1/2 tablespoon crushed red pepper flakes, more to taste shopping list
- 1½ teaspoons salt shopping list
- 1/2 teaspoon white pepper shopping list
- 1/2 teaspoon smoked paprika shopping list
- You Will Also Need: shopping list
- 3 cups oil for frying (canola is fine, but I used grape seed oil) shopping list
- More flaked coconut for garnishing shopping list
- More crushed red pepper for garnishing shopping list
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!
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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