Yields: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 large egg, beaten
- 1/2 cup vegetable oil for frying
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and black pepper to taste
Instructions:
In a shallow dish, combine the shredded coconut, flour, paprika, cayenne pepper, salt, and black pepper.
In a separate shallow dish, whisk together the egg.
Dip each shrimp into the egg mixture, then dredge in the coconut mixture, ensuring it's fully coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Carefully add the coated shrimp to the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through.
Remove the cooked shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
While the shrimp are frying, prepare the mango salsa. Combine all the salsa ingredients in a bowl and mix well. Season with salt and black pepper to taste.
Serve the crispy coconut shrimp immediately with the fresh mango salsa.