Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce

This summer dinner favorite features a spicy, sweet salsa complimenting fried shrimp infused with the classic combination of lime and coconut. Cheers to long summer evenings!

  • Sauce

  • 1 mango, very finely diced

  • 1 peach, finely diced

  • 1 jalapeño, seeded and chopped

  • 1 Tbsp sweet chili sauce

  • 2 Tbsps fresh basil, chopped

  • 1 lime, juiced

  • Pinch of cayenne

  • Pinch of salt

  • Shrimp

  • 1 cup panko

  • 3/4 cup sweetened shredded coconut

  • 1/4 cup flour

  • Pinch crushed red pepper flakes

  • Zest of 1 lime (do this before juicing for the shrimp)

  • 1/2 tsp salt and pepper

  • 2 eggs

  • 1/4 cup buttermilk

  • 1 pound raw jumbo shrimp, peeled and deveined, but tails left intact

Sauce
In a bowl combine the mango, peach, jalapeño, sweet chili sauce, basil, lime juice, cayenne and salt. Give it all a good stir, taste and adjust the heat by adding more sweet chili sauce. (If desired you can place the sauce in a blender and puree until you have a smooth sauce.) Store in the fridge until the shrimp is ready.

Shrimp
In a medium bowl combine the panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.

In another smaller bowl whisk together the eggs and buttermilk.

Dip a shrimp into the egg mixture, then in the panko mixture, pressing gently to make the panko stick. Place the shrimp on a plate and repeat with the remaining shrimp.

Add enough canola or coconut oil to cover the bottom of a large heavy-bottom skillet and heat to 350 degrees F. Add the shrimp in batches and cook, flipping after 1-to2 minutes, until lightly golden. Place on a paper towel lined-plate. Repeat until all shrimp are cooked.

Serve the shrimp warm with the fiery mango-peach jalapeño sauce.

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