Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce Best Recipes

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COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

2008-01-14



Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.

Provided by chia2160

Categories     Southwestern U.S.

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients:

  • 16 jumbo shrimp (shelled and deveined)
  • 1/2-1 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)
  • 1/2 sweet onion, diced
  • 1 orange, juice of
  • salt and pepper, to taste
  • hot sauce, to taste (or tabasco sauce)

Steps:

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

CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE

2022-10-07



Conch Fritters With Coconut-Lime-Curry Dipping Sauce image

Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.

Provided by kitty.rock

Categories     No Shell Fish

Time 50m

Yield 3 dozen fritters, 8-12 serving(s)

Number Of Ingredients 18

Ingredients:

  • 1 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 1/2 cups chopped yellow onions
  • 12 ounces tenderized ground conch (fresh or frozen and thawed)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon sea salt
  • 1 teaspoon bottled hot sauce
  • 2 eggs
  • 1 1/2 cups baking mix (such as Bisquick)
  • fresh ground black pepper
  • finely chopped fresh parsley (optional for garnish)
  • canola oil (for deep frying)
  • 5 tablespoons fresh key lime juice
  • 2/3 cup sweet cream of coconut (such as Coco Lopez or Coco Casa)
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/2 cup minced scallion

Steps:

  • ONE DAY AHEAD:
  • Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
  • Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
  • Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
  • Add black pepper to taste.
  • Transfer to a covered container and refrigerate overnight.
  • FOR THE SAUCE:.
  • Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
  • Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
  • FRY THE FRITTERS:.
  • Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
  • Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
  • Sprinkle hot fritters with finely chopped fresh parsley if using.
  • Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
  • SERVINGS: 1 serving = 3 to 4 fritters.
  • SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.

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