Prepare the Mango Salsa: In a medium bowl, combine all Mango Salsa ingredients. Gently toss and set aside to allow flavors to meld.
Prepare the Breading: In a shallow dish, combine all Breading ingredients except the eggs.
Dredge the Shrimp: Dip each Shrimp in the beaten Eggs, then dredge in the Breading mixture, ensuring it's fully coated.
Fry the Shrimp: Heat Coconut Oil in a large skillet over medium-high heat. Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove Shrimp from skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately with the Mango Salsa.
Ingredients
4
1 pound450 gWild-Caught Jumbo Shrimp-peeled and deveined
1/2 cup60 gRice Flour
1 cup100 gPanko Breadcrumbs
1/2 cup50 gUnsweetened Shredded Coconut
1 tsp5 mLGarlic Powder
1 tsp5 mLGinger-grated
1/2 tsp2.5 mLTurmeric Powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
22Large Eggs-beaten
11Ripe Mango-diced
1/4 cup30 gRed Onion-finely diced
1 tbsp15 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/21Jalapeño-seeded and minced
1/2 cup120 mLCoconut Oil-for frying
Equipment
Large Skillet
Shallow Dishes
Medium Bowl
Paper Towels
Instructions
Prepare the Mango Salsa: In a medium bowl, combine all Mango Salsa ingredients. Gently toss and set aside to allow flavors to meld.
Prepare the Breading: In a shallow dish, combine all Breading ingredients except the eggs.
Dredge the Shrimp: Dip each Shrimp in the beaten Eggs, then dredge in the Breading mixture, ensuring it's fully coated.
Fry the Shrimp: Heat Coconut Oil in a large skillet over medium-high heat. Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove Shrimp from skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately with the Mango Salsa.
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