Coconut Fried Shrimp with Mango Honey Mustard

For the coconut shrimp:

1 pound large shrimp, peeled and deveined, tails on

1 cup shredded sweetened coconut flakes

1 cup panko breadcrumbs

½ cups all-purpose flour

2 eggs, beaten

1 teaspoon salt

½ teaspoon garlic powder

pinch cayenne pepper

1-2 cups vegetable oil, for frying

For the Mango Honey Mustard:

1 cup fresh mango, diced (or 1/2 cup mango puree)

1 teaspoon Dijon mustard

2-3 teaspoons honey

1 tablespoon fresh lime juice

pinch of salt

For the sauce:

Blend the mango or mango puree, mustard, honey, lime juice, and the salt together until smooth. Taste for salt, sweet and lime. Refrigerate until ready to serve.

Set out three shallow bowls. One with the flour, seasoned with a teaspoon of salt, garlic powder and cayenne pepper. Another one with the eggs, and the last one with the coconut and panko breadcrumbs mixed together.

Pat the shrimp, peeled and deveined, with a paper towel until dry. Dredge in seasoned flour, dip in egg, then press firmly into the coconut-panko mixture, coating all sides well. Set aside on a plate.

Heat the oil in a heavy skillet over medium-high heat to 350°F.

Working in batches, fry shrimp for about 2 minutes per side until deeply golden and coconut is toasted and the shrimp is cooked through. Don’t overcrowd the pan. Transfer to a paper towel-lined plate.

Place the shrimp on a platter with the sauce on the side.

Serve immediately.

Coconut Fried Shrimp with Mango Honey Mustard

About The Author

Michelle Bernstein