Our Recipes
COCONUT SHRIMP WITH SPICY MANGO SAUCE
Ingredients
For the Coconut Shrimp
1 lb (450g) large shrimp, peeled (tails on)
½ cup CocoGoodsCo Coconut Flour
1 cup Desiccated Coconut (Chips or Shredded)
CocoGoodsCo RBD Coconut Oil for frying
½ tsp salt
¼ tsp pepper
3 eggs
For the Spicy Mango Dipping Sauce
½ cup CocoGoodsCo Coconut Cream
½ ripe mango, diced
2 tbsp chili sauce
1 tbsp lemon juice
1 tsp curry powder
1 tsp honey (optional)
Cilantro
Pinch of salt
Directions
Instructions
Step 1: Prepare the coating
Season the coconut flour with salt and black pepper in a shallow bowl.
In a separate bowl, whisk the eggs until smooth.
Place the desiccated coconut in a third shallow bowl.
Step 2: Coat the shrimp
Pat the shrimp dry with paper towels.
Dip each shrimp into the seasoned coconut flour, then coat with the beaten eggs, and finally roll in the desiccated coconut until evenly coated. Gently press the coconut onto the shrimp so it adheres well.
Step 3: Fry
Heat CocoGoodsCo RBD Coconut Oil in a deep pan or pot to 350°F (175°C).
Fry the shrimp in small batches for 2–3 minutes, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Prepare the dipping sauce
In a blender or food processor, combine the coconut cream, diced mango, chili sauce, lemon juice, curry powder, honey (if using), cilantro, and a pinch of salt.
Blend until smooth and creamy. Chill in the refrigerator while preparing the shrimp.
Step 5: Serve
Arrange the crispy coconut shrimp on a serving platter and serve immediately with the chilled spicy mango dipping sauce.
Garnish with fresh cilantro and a squeeze of lemon, if desired.
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