Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce Recipes

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COCONUT SHRIMP AND MANGO DIPPING SAUCE

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15



Coconut Shrimp and Mango Dipping Sauce image

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.

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

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15



Knockout Coconut Shrimp with Spicy Mango Sauce image

Steps:

  • For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
  • For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
  • Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
  • One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
  • Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
  • Serve the shrimp with the spicy mango sauce on the side.

1 cup mango puree or nectar
1 tablespoon chili paste
1 tablespoon chopped fresh cilantro
Pinch of kosher salt
Juice of 2 limes (about 1/4 cup)
Canola oil, for deep-frying
1 cup all-purpose flour
1 cup packed sweetened coconut flakes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweetened cream of coconut, warm
1 teaspoon hot sauce, such as Calypso
2 eggs
1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

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



Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

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.

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)

COCONUT-LIME SHRIMP

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15



Coconut-Lime Shrimp image

Steps:

  • Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
  • Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
  • Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
  • Serve over rice, with remaining cilantro and lime wedges on the side.

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

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