Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce Recipe

Name: Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 jumbo shrimp (shelled and deveined); 12-1 cup canola oil; 2 cups coarsely crushed tortilla chips; 7 ounces shredded coconut; 1 cup flour; 6 ounces beer (like corona); 1 tablespoon freshly squeezed lime juice; salt, to taste; cayenne pepper, to taste; 1 large ripe mango, diced; 4 jalapenos, seeded and chopped; 2 tablespoons canola oil; 1 tablespoon rice or 1 tablespoon red wine vinegar; 1 pinch cumin (to taste); 12 sweet onion, diced; 1 orange, juice of; salt and pepper, to taste; hot sauce, to taste (or tabasco sauce)

Servings: persons

16 jumbo shrimp (shelled and deveined)
12-1 cup canola oil
2 cups coarsely crushed tortilla chips
7 ounces shredded coconut
1 cup flour
6 ounces beer (like corona)
1 tablespoon freshly squeezed lime juice
salt, to taste
cayenne pepper, to taste
1 large ripe mango, diced
4 jalapenos, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or 1 tablespoon red wine vinegar
1 pinch cumin (to taste)
12 sweet onion, diced
1 orange, juice of
salt and pepper, to taste
hot sauce, to taste (or tabasco sauce)

1
Make the sauce first.
2
In a food processor or blender, mix all ingredients until blended.
3
For shrimp.
4
Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
5
Place mixture on plate and set aside.
6
In a bowl, whisk flour, beer and lime juice until blended and lump free.
7
Butterfly each shrimp by cutting down it's center.
8
In a skillet, heat canola oil.
9
Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
10
Place shrimp in hot oil and cook for 3-5 minutes on each side.
11
Cook in batches if the shrimp are very large.
12
Remove shrimp from oil and drain on paper towel to remove excess oil.
13
Or bake--.
14
Spray a pan with non stick spray, place in 475F oven and bake for 6 minutes per side.
15
Fried or bakes, serve them with the mango jalapeno dipping sauce.

3466

kcal

Calories

313

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 jumbo shrimp (shelled and deveined), 12-1 cup canola oil, 2 cups coarsely crushed tortilla chips, 7 ounces shredded coconut, and more.

Yes, Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce

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