Coconut Shrimp with Mango Jalapeno dipping Sauce

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Coconut Shrimp with Mango Jalapeno Dipping Sauce

If you want to feel like you are on vacation then you must try this awesome appetizer! I love coconut, it just reminds me of the tropics. Add some shrimp and mango and you will be in heaven! Enjoy!

Coconut Shrimp with Mango Jalapeno dipping Sauce

Ingredients

1# Shrimp (Peeled and De-veined)
8 Oz. Shredded coconut
1 Cup Panko bread crumbs
8-10 Oz. All purpose flour
2 Tbsp. Cornstarch
8 Oz. Ginger ale
1 Egg
1 Tbsp. each Cayenne pepper, Garlic powder,
Chili powder
1 Onion diced
1 Jalapeno chopped fine
2 Mangoes diced
1 Oz. Red wine vinegar
1 Cup Apple juice
1 Bunch chopped parsley
Vegetable oil
Skewers

Procedure:

1. In a medium sauce pot over medium heat add 1 Oz. Olive oil and the chopped onion. Cook for 2-3 minutes until the onions are translucent.
2. Add the mango and jalapeno and cook for an additional minute
3. Add the vinegar, and apple juice. Reduce the heat to low and simmer for 10 minutes; stirring frequently.
4. Using a hand wand, blend till smooth. Set aside and allow to cool completely.
5. Combine the flour with the spices in a large bowl. Add the egg and start incorporating the ginger ale until a pancake type batter is obtained. Not too thick though.
6. In a separate bowl, combine the coconut with the panko and cornstarch.
7. Dredge the shrimp in the batter followed by the coconut mixture. Skewer the shrimp starting with the head area going up through the tail.
8. Refrigerate the shrimp for 15 minutes to allow the breading to set.
9. In a medium sauce pan, heat up a large quantity of oil to 375 degrees. Place 5 shrimp skewers in at a time and cook for 3 minutes until golden brown. All ow the shrimp to drain and cool off briefly on a paper towel. Serve with the mango jalapeno dipping sauce.