How To Make Coconut Shrimp with Mango Habanero Sauce
Coconut flakes add a wonderfully refreshing flavor to this coconut shrimp dish. Drizzle with some sweet and slightly sour mango habanero sauce!
Serves:
Ingredients
- 2cupscoconut,flaked
- 1egg,large
- ¾cupflour,divided
- ⅔cupclub soda
- 2tspbaking powder
- 24shrimp
- 24wooden skewers
- 3cupsoil for frying
- Sweet and Sour Sauce,for dipping
Instructions
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Add the coconut to a food processor and pulse ten times then place it in a shallow bowl.
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In tall cup, whisk together the egg, ½ cup flour, club soda and baking powder and put the remaining flour in a second shallow bowl.
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Skewer the shrimp onto the skewers leaving the top 1-inch of shrimp unskewered then roll in the flour, dip in the batter, and roll in the coconut before placing on a baking sheet lined with parchment paper.
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Place the shrimp in the freezer for 20 minutes then heat up a dutch oven with 3-inch oil to 350 degrees F and fry the shrimp for 2 to 3 minutes until golden brown.
Nutrition
- Calories: 313.67kcal
- Fat: 25.20g
- Saturated Fat: 9.35g
- Trans Fat: 0.07g
- Monounsaturated Fat: 10.31g
- Polyunsaturated Fat: 4.65g
- Carbohydrates: 16.62g
- Fiber: 2.82g
- Sugar: 1.73g
- Protein: 6.67g
- Cholesterol: 56.90mg
- Sodium: 278.21mg
- Calcium: 137.28mg
- Potassium: 149.26mg
- Iron: 1.18mg
- Vitamin A: 24.43µg
- Vitamin C: 0.88mg
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