Coconut Shrimp with Mango-Peach Salsa

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 mango, diced

1 peach, diced

1 jalapeno, seeded and minced

2 tablespoons Sriracha

2 tablespoons chopped fresh basil

1 lime, zested and juiced

Kosher salt and freshly ground black pepper

1 cup panko breadcrumbs

3/4 cups sweetened shredded coconut

1/4 cups all-purpose flour

1/2 teaspoon crushed red pepper flakes

2 large eggs, beaten

1/4 cup buttermilk

1 pound jumbo shrimp, peeled and deveined, tails intact

Vegetable oil, for frying

Directions

Special equipment:
a deep-fry thermometer
  1. In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
  2. Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
  3. In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
  4. Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
  5. Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
  6. Serve the coconut shrimp warm with the mango-peach salsa.
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