SHRIMP AND MANGO RECIPES

Name: Coconut Shrimp and Mango Dipping Sauce
Cook time: 30 min
Total time: 30 min
Yield: 8 to 10 servings
Ingredients: 1 cup diced fresh ripe mango; 2 tablespoons BBQ sauceu00A0; 1 tablespoon honeyu00A0; 1 tablespoon lime juiceu00A0; 1/2 teaspoon kosher salt; Vegetable oil, for frying; 1/2 cup cornstarchu00A0; 1/2 cup all-purpose flouru00A0; 2 teaspoons kosher saltu00A0; 1 teaspoon freshly ground black pepperu00A0; 3 large eggsu00A0; 1 cup shredded sweetened coconut flakesu00A0; 1 cup panko breadcrumbsu00A0; 1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36); Lime wedges, for garnish

COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...

Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...

Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

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