Coconut Shrimp With Mango Salsa Recipes

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Steps:

• In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
• Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
• In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
• Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
• Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
• Serve the coconut shrimp warm with the mango-peach salsa.

Steps:

• Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
• Add minced garlic and cook for another couple minutes.
• Next, add the diced mangos and simmer over low heat for another 10 minutes.
• Ad orange juice, brown sugar, salt, pepper and jalapeno.
• Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
• Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
• For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
• Saute in a pan over medium high heat until pink about 7-10 minutes.
• For tuna: preheat saute pan over high heat.
• Season tuna steaks with salt and pepper on both sides.
• Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
• Serve with mango salsa!

Steps:

• Preheat oven to 375°F
• Place coconut and panko crumbs in a food processor and pulse a few times to blend.
• Place crumb mixture into a shallow dish or bowl.
• In a 2nd bowl beat egg whites lightly.
• In a 3rd bowl, add cornstarch.
• One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
• Pour any leftover egg white evenly over each shrimp.
• Place shrimp on a lightly greased baking sheet.
• Spray each shrimp lightly with canola oil.
• Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
• Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
• Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
• To Prepare Spicy Mango Sauce:.
• In a small sauce pan, heat 1 tablespoons oil.
• Add onion, ginger and garlic and saute 3 minutes, stirring.
• Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
• Cook 10 minutes to reduce to 3/4 cup.
• Remove from heat and let stand 10 minutes.
• Place mixture into a blender and process till smooth.
• Stir in lime juice and salt. Cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
• Bake in the preheated oven until fork-tender, about 30 minutes.
• Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
• Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
• Serve curry over cooked rice.

Steps:

• Preheat oven to 350 degrees.
• For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside.
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.

Steps:

• Dice the first 3 ingredients into small pieces.
• Finely dice the jalapeño. You can add more to taste.
• Stir in remaining ingredients.
• Refrigerate for an hour before serving.
• Serve with tortilla chips, "Scoops" or on a bed of lettuce.

Steps:

• Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
• In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
• Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
• Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
• While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
• In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
• To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.