Coconut Shrimp with Mango Lime Slaw
Crispy Coconut Shrimp is served with a fresh light and creamy mango lime slaw. The slaw is a bit more vibrant and not as heavy as your typical coleslaw which works well with the coconut shrimp. Our Spicy Summer Mango Chutney adds a nice hint of tropical mango sweetness to the slaw and is also served on the side as a dipping sauce for your shrimp. Pair with a glass of savignon blanc.
Ingredients For The Coconut Shrimp
18-20 Extra Jumbo Shrimp (I used 2 lb bag of raw frozen shrimp)
1 Cup Panko Bread Crumbs
1 1/4 Cup Sweetened Shredded Coconut
1 Cup Flour
Salt and Pepper
2 Eggs Beaten
Vegetable oil for frying shrimp or coconut oil (enough to coat bottom of large pan)
Ingredients For The Mango Lime Slaw
1/3 Cup Wozz! Spicy Summer Mango Chutney
1/3 Cup Mayo
3 Tablespoons Fresh Squeezed Lime Juice
A splash of Red Wine Vinegar (about a teaspoon)
1 bag of Coleslaw Mix (16 oz)
1 bunch of fresh cilantro chopped (about a cup)
Salt and Pepper
Wozz! Spicy Summer Mango Chutney for dipping
Fresh Lime Wedges
Thaw your frozen shrimp in a bowl of cold water.
Make Your Mango Lime Slaw
Add to a large mixing bowl, lime juice, mayo, Wozz! Spicy Summer Mango Chutney, splash of red wine vinegar and add a good pinch of salt and little pinch of pepper. Whisk together.
Add coleslaw cabbage mix and your chopped cilantro to the mixing bowl of dressing ingredients. Combine and place in refrigerator until ready to serve.
Prepare Your Shrimp
Prepare your shrimp by removing shell but leave the tails on. De-vein your shrimp if you need to (the frozen ones I used were already de-veined). Pat dry and season with a little pinch of salt and place on plate.
Prepare Your Dredging Station For Your Shrimp - start with 3 medium sized bowls
In the first bowl add your flour and season with salt and pepper
In the second bowl beat your eggs
In the third bowl combine your panko and sweetened coconut
Fry Your Coconut Shrimp
In a large skillet on medium heat, coat bottom of pan with oil, enough to have about 1/4 inch layer in bottom of skillet. Add your shrimp and cook on medium heat for about 2 minutes on each side, until golden brown. Remove the finished shrimp from oil and place on a plate or baking tray lined with paper towels until ready to serve.
Add to your plate, mango lime slaw, coconut shrimp and some additional Wozz! Spicy Summer Mango Chutney for dipping. Garnish with lime wedges.