Coconut Crusted Shrimp With Mango Chutney (coconut Crusted Shrimp With Mango Chutney)
This Coconut Crusted Shrimp with Mango Chutney recipe is a delightful dish that captures the flavors of the Caribbean. The crispy coconut coating on the shrimp pairs perfectly with the sweet and tangy mango chutney, creating a mouthwatering combination of textures and tastes.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
Instructions
- In a shallow dish, combine the shredded coconut and panko breadcrumbs. In another dish, place the flour. Season the shrimp with salt and pepper, then coat each shrimp in the flour, dip in the beaten eggs, and finally coat with the coconut mixture.
- Heat oil in a large skillet over medium heat. Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a bowl, combine the diced mango, red onion, cilantro, lime juice, honey, and red pepper flakes to make the mango chutney.
- Serve the crispy coconut crusted shrimp with the mango chutney on the side for dipping.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large skillet Shallow dish Bowls Knife Cutting board
Tools
Tongs Paper towels
Serving suggestions
Serving suggestion: Serve the Coconut Crusted Shrimp with Mango Chutney alongside a fresh green salad or coconut rice for a complete meal.
Tips & tricks
Tip: Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
Cost
$20