Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce
This summer dinner favorite features a spicy, sweet salsa complimenting fried shrimp infused with the classic combination of lime and coconut. Cheers to long summer evenings!
1 mango, very finely diced
1 peach, finely diced
1 jalapeño, seeded and chopped
1 Tbsp sweet chili sauce
2 Tbsps fresh basil, chopped
1 lime, juiced
Pinch of cayenne
Pinch of salt
1 cup panko
3/4 cup sweetened shredded coconut
1/4 cup flour
Pinch crushed red pepper flakes
Zest of 1 lime (do this before juicing for the shrimp)
1/2 tsp salt and pepper
1/4 cup buttermilk
1 pound raw jumbo shrimp, peeled and deveined, but tails left intact
In a bowl combine the mango, peach, jalapeño, sweet chili sauce, basil, lime juice, cayenne and salt. Give it all a good stir, taste and adjust the heat by adding more sweet chili sauce. (If desired you can place the sauce in a blender and puree until you have a smooth sauce.) Store in the fridge until the shrimp is ready.
In a medium bowl combine the panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
In another smaller bowl whisk together the eggs and buttermilk.
Dip a shrimp into the egg mixture, then in the panko mixture, pressing gently to make the panko stick. Place the shrimp on a plate and repeat with the remaining shrimp.
Add enough canola or coconut oil to cover the bottom of a large heavy-bottom skillet and heat to 350 degrees F. Add the shrimp in batches and cook, flipping after 1-to2 minutes, until lightly golden. Place on a paper towel lined-plate. Repeat until all shrimp are cooked.
Serve the shrimp warm with the fiery mango-peach jalapeño sauce.