Camarones Con Coco Y Salsa De Mango (coconut Shrimp With Mango Salsa)

Camarones con Coco y Salsa de Mango, or Coconut Shrimp with Mango Salsa, is a delightful fusion dish that combines the flavors of Latin American and Chinese cuisines. The crispy coconut shrimp paired with the sweet and tangy mango salsa creates a perfect balance of flavors and textures.

Gluten Free Dairy Free Main Course Latin American Chinese Coconut Shrimp Mango Salsa Latin American Chinese Fusion
Camarones Con Coco Y Salsa De Mango (coconut Shrimp With Mango Salsa)

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ripe mangoes, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons lime juice
  • Salt to taste
  • Vegetable oil for frying

Instructions

  1. In a bowl, mix the shredded coconut with a pinch of salt.
  2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the coconut mixture.
  3. Dredge each shrimp in the flour, then dip in the beaten eggs, and finally coat with the coconut mixture, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium heat. Fry the coconut-coated shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
  5. In a separate bowl, combine diced mangoes, red onion, cilantro, jalapeño, lime juice, and salt to make the mango salsa.
  6. Serve the crispy coconut shrimp with the refreshing mango salsa on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
20g
Fat
15g

Supplies

Large skillet Shallow dishes for breading Bowls for mixing Sharp knife Cutting board

Tools

Frying pan Tongs Paper towels

Serving suggestions

Serving suggestion: Serve the Camarones con Coco y Salsa de Mango with a side of steamed white rice and a refreshing cucumber salad.

Tips & tricks

Tip: Make sure the shrimp are patted dry before breading to ensure the coconut coating sticks well.

Cost

$20