
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
- â…”cupclub soda
- 2tspbaking powder
- 24shrimp
- 24wooden skewers
- 3cupsoil for frying
- Sweet and Sour Sauce,for dipping
Instructions
-
Add the coconut to a food processor and pulse ten times then place it in a shallow bowl.
-
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.
-
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.
-
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:Â 313.67kcal
- Fat:Â 25.20g
- Saturated Fat:Â 9.35g
- Trans Fat:Â 0.07g
- Monounsaturated Fat:Â 10.31g
- Polyunsaturated Fat:Â 4.65g
- Carbohydrates:Â 16.62g
- Fiber:Â 2.82g
- Sugar:Â 1.73g
- Protein:Â 6.67g
- Cholesterol:Â 56.90mg
- Sodium:Â 278.21mg
- Calcium:Â 137.28mg
- Potassium:Â 149.26mg
- Iron:Â 1.18mg
- Vitamin A: 24.43µg
- Vitamin C:Â 0.88mg
Have your own special recipe to share? Submit Your Recipe Today!