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| Coconut Shrimp with Jalapeño Mango Sauce |
| 6 servings |
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| Coconut Shrimp |
24 medium shrimp peeled and deveigned
3 eggs,1/4 cup milk ( egg wash )
Coconut crust:
1 cup shredded sweetened coconut
1 cup seafood breading
1/4 cup cornmeal
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| Jalapeño Mango Sauce |
1 mango peeled and diced
1/4 cup of sugar
1/2 cup of water
1 Jalapeño seeded and diced
1/4 teaspoon allspice
1 lime, juiced
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| Method |
| Dredge shrimp in egg wash then coconut crust; Repeat process one time. Place in fryer at 350 degrees. Cook until shrimp float, approximately 3-4 minutes. |
| Method |
| Boil water and sugar to make simple syrup. Reduce by half. Add mangos, lime juice, peppers, and spices. Bring back to a boil. Cook for 5 minutes. Puree in blender. |
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