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Mango Tango Coconut Shrimp |
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Ingredients Serves 4-5
1 lb shrimp - cleaned, peeled, deveined, tail on (large or jumbo); 1 cup panko* (Japanese bread crumbs); 1 cup flour; 1 cup flaked sweetened coconut; 2 eggs beaten with 1 tablespoon water; 2 cups vegetable oil
Dipping Sauce
1/2 cup Thai sweet chili sauce; 1/4 cup mango jam**
*Panko and Thai sweet chili sauce can be purchased in most Asian markets.
**We made our mango jam in our Home Bakery breadmaker, but you may substitute your favorite tropical jam. |
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1. Rinse shrimp and pat dry with paper towels. |
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2. Combine panko and coconut flakes in bowl. Dredge shrimp with flour, shaking off excess, dip into beaten eggs, and then into coconut panko mixture. |
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3. Heat oil in Gourmet d' Expert® Electric Skillet on Medium-High (360°- 400°F). Add 5 or 6 shrimp at a time and cook until golden brown on each side. |
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4. Drain on paper towels. Repeat until all shrimp are cooked. Serve with sweet chili sauce mixed with mango jam.
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