1/2 Photos of Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce
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.
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Units: US | Metric
- 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
- 1Make the sauce first.
- 2In a food processor or blender, mix all ingredients until blended.
- 3For shrimp.
- 4Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
- 5Place mixture on plate and set aside.
- 6In a bowl, whisk flour, beer and lime juice until blended and lump free.
- 7Butterfly each shrimp by cutting down it's center.
- 8In a skillet, heat canola oil.
- 9Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
- 10Place shrimp in hot oil and cook for 3-5 minutes on each side.
- 11Cook in batches if the shrimp are very large.
- 12Remove shrimp from oil and drain on paper towel to remove excess oil.
- 13Or bake--.
- 14Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
- 15Fried or bakes, serve them with the mango jalapeño dipping sauce.
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Nutritional Facts for Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce
Serving Size: 1 (442 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 877.3
- Calories from Fat 491
- Total Fat 54.6 g
- Saturated Fat 18.6 g
- Cholesterol 170.2 mg
- Sodium 301.5 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 4.9 g
- Sugars 33.8 g
- Protein 28.6 g