Coconut Shrimp with Mango-Horseradish sauce - Recipe - CookingDistrict.com
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Coconut Shrimp with Mango-Horseradish sauce

Crispy coconut coated shrimp served with house made mango & horseradish sauce, topped with fresh herbs.
Categories: Fusion
Primary Method: Deep Frying
Yield:
22 each
Portion Size:
6 each
Portions:
3.5
Step 1
1/2 cup • AP Flour
1 lb • 22 Count Shrimp • Peeled & Deveined
1 1/2 cup • Shredded coconut
1/4 cup • Panko
1/2 cup • Egg wash
Mix panko and coconut. Use basic breading procedure for shrimp. Set aside.
Step 2
2 each • Mango • Peeled & pitted
1/4 cup • Horseradish
2 tbsp • Fish Sauce
1 tbsp • Lemon juice
1 cup • Oil - vegetable
1/8 cup • Mayonnaise
2 tbsp • Mustard - prepared
1 bunch • Cilanto • washed and stemmed
Combine all in blender or food processor and puree until smooth.
Step 3
1 lb • Breaded Shrimp • Coconut-Coated
5 each • Cilantro leaves - chopped
5 each • Parsley leaves - chopped
• Prepared Mango Sauce
Deep Fry Shrimp at 350F until golden brown. drain briefly on wire rack. Pace Sauce in center of plate, either in small dish or directly on plate. arrange hot shrimp around sauce and garnish with fresh herbs.
Notes
Can be done with any size shrimp, but for an appetizer smaller can be a good thing.
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