I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.
- 16 jumbo shrimp (shelled and deveined)
- 1⁄2-1 cup canola oil
- 2 cups coarsely crushed tortilla chips
- 7 ounces shredded coconut
- 1 cup flour
- 6 ounces beer (like corona)
- 1 tablespoon freshly squeezed lime juice
- salt, to taste
- cayenne pepper, to taste
- 1 large ripe mango, diced
- 4 jalapenos, seeded and chopped
- 2 tablespoons canola oil
- 1 tablespoon rice or 1 tablespoon red wine vinegar
- 1 pinch cumin (to taste)
- 1⁄2 sweet onion, diced
- 1 orange, juice of
- salt and pepper, to taste
- hot sauce, to taste (or tabasco sauce)
- Make the sauce first.
- In a food processor or blender, mix all ingredients until blended.
- For shrimp.
- Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
- Place mixture on plate and set aside.
- In a bowl, whisk flour, beer and lime juice until blended and lump free.
- Butterfly each shrimp by cutting down it's center.
- In a skillet, heat canola oil.
- Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
- Place shrimp in hot oil and cook for 3-5 minutes on each side.
- Cook in batches if the shrimp are very large.
- Remove shrimp from oil and drain on paper towel to remove excess oil.
- Or bake--.
- Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
- Fried or bakes, serve them with the mango jalapeño dipping sauce.