Sweet Chili Coconut Shrimp with Mango Salsa 🍤🥥🥭
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Shrimp
1 lb (450g) shrimp, peeled and deveined
1/2 cup sweet chili sauce
1/2 cup shredded coconut
1/4 cup all-purpose flour
1 egg, beaten
Salt and pepper, to taste
Oil (for frying)
For the Mango Salsa
1 ripe mango, diced
1/2 red onion, finely chopped
1/2 red bell pepper, diced
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
1 tablespoon fresh cilantro, chopped
Salt, to taste
Instructions
Prepare the Mango Salsa
Mix Salsa Ingredients: In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, cilantro, and salt. Mix well and set aside to let the flavors meld.
Prepare the Shrimp
Season Shrimp: Season the shrimp with salt and pepper.
Set Up Breading Station: Place the flour, beaten egg, and shredded coconut in separate shallow dishes.
Coat the Shrimp: Dredge each shrimp in flour, dip in the beaten egg, and then coat with shredded coconut, pressing gently to adhere.
Cook the Shrimp
Heat Oil: In a large skillet, heat oil over medium heat.
Fry Shrimp: Add the coated shrimp to the skillet in batches and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Serve
Plate the Dish: Serve the sweet chili coconut shrimp with a generous scoop of mango salsa on the side.
Tips and Variations
Add Heat: For extra spiciness, drizzle with sriracha or add more jalapeño to the salsa.
Serve Over Rice: For a heartier meal, serve the shrimp and salsa over jasmine or coconut rice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Sweet Chili Coconut Shrimp with Mango Salsa – a tropical delight!