Coconut Shrimp with Mango Dipping Sauce


I used to always find bags of frozen shrimp on sale for really reasonable prices at the grocery store. We used to eat a lot of shrimp because of this. I think at one point we were averaging at least one shrimp dish per week. And then, the sales stopped.

I had a bunch of non-shrimp related recipes to make so I didn't really think anything of it until I needed some shrimp for a recipe and damn near fell over in the store when I saw the price tag. $13 for ONE pound of frozen shrimp? I used to pay that for 2 pounds! Ironically, an internet friend had mentioned the high prices of shrimp as well or I would have thought I was just going crazy.

Then Giant, which I really need to start shopping at again, had 1 lb. bags of frozen shrimp for $8. I know I've mentioned it like 6,000 times here, but good lord do I need a deep freezer! I would have bought out the entire row for that price!

Coconut Shrimp with Mango Dipping Sauce
Source: Brown Eyed Baker
Servings: 4
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    For the Shrimp:

    • 1 lb. large shrimp, peeled and deveined
    • 1 cup all purpose flour
    • 1/2 tsp. paprika
    • 1/2 tsp. pepper
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. salt
    • 1/4 tsp. sugar 
    • 2 eggs
    • 1 tbsp. water
    • 1 cup unsweetened shredded coconut
    • 1 cup Panko bread crumbs
    • vegetable oil, for frying

    For the Mango Dipping Sauce:

    • 1 fruit cup diced mango, drained
    • 1/2 cup mayonnaise
    • 2 tbsp. honey
    • handful of fresh cilantro, minced
    • 1 tsp. lemon juice
    • 1-2 tsp. Sriracha (to taste)
1. Prepare the mango dipping sauce by combining all ingredients in a food processor or blender and mixing until smooth. Transfer to an airtight container and refrigerate until ready to use.
2. Set  out three shallow dishes. In the first dish, whisk together flour, paprika, pepper, salt and sugar.
3. In the second dish, lightly beat eggs with water. In the third dish, combine the shredded coconut and Panko.
4. Heat the vegetable oil in a large pot over medium-high heat. Attach a thermometer.
5. Place a wire rack over a cookie sheet.
6. Working with a few shrimp at a time, dredge through the flour mixture, shaking off the excess, then dip into the egg mixture. Shake off excess egg and place in the coconut-Panko mixture, pressing gently to ensure it adheres to the shrimp. Place on the wire rack and repeat with remaining shrimp.
7. Once the oil reaches 350 degrees, use tongs to drop half of the shrimp into the oil and fry for 1 minute per side, making sure all shrimp have turned lightly golden brown. Use a slotted spoon to remove shrimp, drained excess oil and return to the wire rack.
8. Repeat with remaining shrimp.
9. Serve along with the chilled mango dipping sauce.

Another thing I've said 6,000 times on here is that I'm not a big fan of fried foods but I sometimes have to give in and make something I know Tom will like. This would be one of those cases. More than the shrimp, I was very hesitant about the sauce because I am not a big mango fan, but I found the sauce to be even better than the shrimp! 

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