Crispy Coconut Lime Shrimp with Spicy Mango Jalapeño Sauce
This delightful recipe combines succulent, crispy shrimp coated in a flavorful mixture of coconut and crunchy tortilla chips, perfectly complemented by a vibrant and spicy mango jalapeño dipping sauce. Perfect for a summer gathering or a weeknight dinner, this dish utilizes fresh ingredients from your garden, transforming them into a mouthwatering experience. The shrimp can be fried to achieve a golden crispiness or baked for a healthier option, making it versatile enough for any occasion. Serve it up with a side of lime wedges for an extra burst of freshness!
4
Servings
N/A
Calories
18
Ingredients
Ingredients
jumbo shrimp
16 (shelled and deveined)
canola oil
1/2-1 cup (for frying)
tortilla chips
2 cups (coarsely crushed)
shredded coconut
7 ounces
flour
1 cup
beer
6 ounces (light beer recommended (like Corona))
lime juice
1 tablespoon (freshly squeezed)
salt
to taste
cayenne pepper
to taste
ripe mango
1 large (diced)
jalapeños
4 (seeded and chopped)
canola oil
2 tablespoons (for sauce)
rice vinegar or red wine vinegar
1 tablespoon
cumin
1 pinch (or to taste)
sweet onion
1/2 (diced)
orange juice
1 (freshly squeezed)
salt and pepper
to taste
hot sauce
to taste ((or Tabasco sauce))
Instructions
1
Start by preparing the mango jalapeño dipping sauce. In a food processor or blender, combine the diced mango, chopped jalapeños, 2 tablespoons of canola oil, rice or red wine vinegar, cumin, diced sweet onion, orange juice, and salt and pepper. Blend until smooth, adjust seasoning as needed, and set aside.
2
For the shrimp, crush the tortilla chips into a coarse meal and mix them with the shredded coconut on a plate. Set aside.
3
In a mixing bowl, whisk together the flour, beer, and lime juice until well combined and lump-free.
4
Butterfly each shrimp by slicing down the center, ensuring not to cut all the way through, creating a pocket.
5
In a skillet, heat the canola oil over medium-high heat until it shimmers. You can test the oil by dipping a small amount of batter into the oil; it should sizzle.
6
Dip each butterflied shrimp into the beer batter, allowing excess to drip off, then press each side into the coconut-tortilla chip mixture until heavily coated.
7
Carefully place the coated shrimp in the hot oil and fry for 3-5 minutes on each side until golden brown and crispy. Fry in batches if needed, keeping an eye on the oil temperature.
8
Once cooked, remove the shrimp from the oil and drain on paper towels to absorb excess oil.
9
Alternatively, for a baked version, preheat your oven to 475°F (245°C). Spray a baking sheet with non-stick spray, place the coated shrimp on the sheet, and bake for 6 minutes on each side or until golden brown and crispy.
10
Serve the crispy coconut lime shrimp immediately with the spicy mango jalapeño dipping sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Crispy Coconut Lime Shrimp served with a Spicy Mango Jalapeño Sauce.
What type of shrimp is required?
The recipe calls for 16 jumbo shrimp that have been shelled and deveined.
How should I prepare the shrimp before battering?
You should butterfly each shrimp by slicing down the center without cutting all the way through to create a pocket.
What are the components of the crispy coating?
The coating consists of a beer batter followed by a mixture of coarsely crushed tortilla chips and shredded coconut.
What kind of beer is recommended for the batter?
A light beer, such as Corona, is recommended for the best results.
What ingredients are in the Spicy Mango Jalapeño Sauce?
The sauce includes ripe mango, jalapeños, canola oil, rice or red wine vinegar, cumin, sweet onion, orange juice, and salt and pepper.
How do I make the dipping sauce?
Combine all sauce ingredients in a food processor or blender and blend until smooth, adjusting seasoning as needed.
How many jalapeños are used in the sauce?
The recipe uses 4 jalapeños that have been seeded and chopped.
What is the temperature for the baked version of this recipe?
Preheat your oven to 475°F (245°C) if you choose to bake the shrimp.
How long do I bake the shrimp?
Bake the coated shrimp for 6 minutes on each side or until golden brown and crispy.
How long does it take to fry the shrimp?
Fry the shrimp for 3-5 minutes on each side until they are golden brown.
What type of oil should be used for frying?
Canola oil is suggested for frying the shrimp.
How many servings does this recipe provide?
This recipe makes approximately 4 servings.
Is this recipe considered spicy?
Yes, it features jalapeños, cayenne pepper, and hot sauce, giving it a spicy kick.
What vinegar can I use for the mango sauce?
You can use either rice vinegar or red wine vinegar.
How do I test if the frying oil is hot enough?
Dip a small amount of batter into the oil; if it sizzles, the oil is ready.
What should I do with the shrimp after frying?
Remove them from the oil and drain them on paper towels to absorb any excess oil.
What kind of onion is best for this recipe?
The recipe specifically calls for half of a sweet onion, diced.
How much shredded coconut is needed?
You will need 7 ounces of shredded coconut.
Can I use a substitute for the beer in the batter?
While not listed, common substitutes for beer in batter include club soda or ginger ale for a similar lift.
What cuisine category does this recipe fall into?
This recipe is categorized as Southwestern U.S. cuisine.
Does the sauce require fresh juice?
Yes, the recipe uses freshly squeezed orange juice for the dipping sauce.
How do I prepare the tortilla chips?
The 2 cups of tortilla chips should be coarsely crushed into a meal.
What should I serve as a garnish?
Serving the shrimp with lime wedges is recommended for an extra burst of freshness.
Is this dish suitable for a summer party?
Yes, it is described as perfect for summer gatherings and is tagged as party food.
What spices are used in the shrimp batter or coating?
Salt and cayenne pepper are used to taste within the preparation.
How do I ensure the coconut-chip mixture sticks to the shrimp?
Dip the shrimp into the beer batter first, allow excess to drip, and then press firmly into the coconut-chip mixture.
What kind of mango should be used?
One large ripe mango is required for the sauce.
Is there citrus in the shrimp batter itself?
Yes, one tablespoon of freshly squeezed lime juice is whisked into the flour and beer batter.
What is the final texture of the dish?
The shrimp are succulent on the inside with a golden, crunchy coconut and tortilla chip exterior.