Beer makes batters better, meat more tender, and sauces more flavorful.
Caribbean Coconut Shrimp With Mango Sauce
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- #110787
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound medium raw shrimp, cleaned & deveined
1/2 cup flour
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated coconut (fresh if possible)
Mango Sauce
2 tablespoons mango marmalade (peach may be substituted)
2 teaspoons Dijon mustard
2 tablespoons orange juice
directions
For Coconut Shrimp: In a medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter.
Heat 1 inch oil in a large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels.
For Mango Sauce: Combine marmalade, mustard and orange juice. Chill until ready to use. Use to dip shrimp. Can be served warm or cold.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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