Coconut Lime Shrimp with Mango Dipping Sauce

Despite the snowy weather we're continuing to have here in the Northeast, I've been daydreaming about Caribbean beaches and BBQ's.  Which brings me to my next post- Coconut Lime Shrimp with Mango Dipping Sauce!

Don't you just wish you could be laying on the beach right now?  Or grilling burgers and slicing refreshing watermelon for friends and family?  Well if you're wishing the same things as me, you're going to love this Coconut Lime Shrimp with Mango Dipping Sauce.

This dish tricks me into thinking I'm on a tropical beach bathing in the sun. With it's coconut flavor, kick of lime juice, and light and refreshing mango dipping sauce- a perfect Spring and Summer dish.

This recipe in particular has a perfect consistency, a nice golden flaky exterior that perfectly crumbles in your mouth with each bite. The shrimp itself has a wonderful flavor that can be eaten by itself or with the mango sauce.

This warm weather appropriate dish is a perfect backyard BBQ finger food your friends and family will fight over.  It can also be made as a main course over a fresh salad.  No matter how you decide to serve it, this is a delicious item that is sure to impress!

Start with defrosting your frozen shrimp by running cool water over it until thawed:

Then juice your limes:

Roughly chop your cilantro:

Then take your can of coconut milk, which can be found in the international aisle at your local grocery store:

And combine your coconut milk, lime juice, and cilantro in a large mixing bowl:

Add your shrimp:

Toss to coat.  Cover and refrigerate for 30 minutes:

Meanwhile, to prepare your batter, combine your beer and flour in a bowl:

Stir until smooth and you reach a paste like consistency.  Once your shrimp have marinated long enough, dip one shrimp at a time into the batter until coated:

In a separate bowl, combine your panko Japanese breadcrumbs and coconut.  Stir to combine.  Then from your batter, dip your shrimp directly into the coconut mixture:

Cover with mixture and gently press down:

Then place on a cookie sheet and continue these steps with your remaining shrimp.  When finished, place your cookie sheet in the freezer for 20 minutes:

Meanwhile, prepare your dipping sauce by very finely mincing your red onion:

Grating your ginger.  Then in a small bowl, combine your red onion, ginger, garlic, apricot jam, mango juice, red pepper flakes, salt, lime juice, and vegetable oil and stir until the apricot jam dissolves. (I forgot to take a picture of the sauce alone, see the pictures below):

Once your shrimp has frozen for 20 minutes, heat 2 inches worth of vegetable oil in a large saute pan over high/medium heat.  Allow your oil to reach 350 degrees and begin frying your shrimp until golden:

Transfer your shrimp to a plate lined with paper towel:

Serve with your dipping sauce, slices of lime and pieces of cilantro.  Make sure to drizzle lime juice over the shrimp just before serving.  Look at that crunchy golden deliciousness!

Dip into your Mango Dipping Sauce:

Coconut Lime Shrimp with Mango Dipping Sauce
Adapted from My Recipes
Makes: 10-12 appetizer servings
Prep Time: 30 minutes (plus 20 minute freezing period)

Cook Time: 10 minutes
(Printable Recipe)

Ingredients
1 bag of cooked, peeled, and deveined shrimp
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, roughly chopped
1 cup coconut  milk
1 cup flour
3/4 cup beer
1, 7-ounce package sweetened coconut flakes
1/2 cup panko breadcrumbs, or regular breadcrumbs
peanut oil or vegetable oil

Mango Dipping Sauce
1 tablespoon red onion, finely minced
1/2 teaspoon grated fresh ginger
1 small garlic clove, minced
2 tablespoons apricot jam1/2 cup mango juice
pinch red pepper flakes (optional)
1/8 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon vegetable oil


Directions

Start with defrosting your frozen shrimp by running cool water over it until thawed.  Then juice your limes and roughly chop your cilantro. Combine your coconut milk, lime juice, and cilantro in a large mixing bowl.  Add your shrimp and toss to coat.  Cover and refrigerate for 30 minutes.  

Meanwhile, to prepare your batter, combine your beer and flour in a bowl.  Stir until smooth and you've reached a paste like consistency.  In a separate bowl, combine your breadcrumbs and coconut and stir until combined.  Once your shrimp have marinated long enough, dip your shrimp into the batter until coated.  Then from your batter, dip your shrimp directly into the coconut mixture.  Cover with the mixture and gently press down so that the coconut properly sticks.  Then place on a cookie sheet and continue these steps with your remaining shrimp.  When finished, place your cookie sheet in the freezer for 20 minutes.  

Meanwhile, prepare your dipping sauce by very finely mincing your red onion, grating your ginger, and mincing your garlic.  Then in a small bowl, combine your red onion, ginger, garlic, apricot jam, mango juice, red pepper flakes, salt, lime juice, and vegetable oil.  Stir until the apricot jam dissolves and set aside.  

Once your shrimp have been freezing for 20 minutes, heat 2 inches worth of vegetable oil in a large saute pan over high/medium heat.  Allow your oil to reach 350 degrees and begin frying your shrimp until golden.  Transfer your shrimp to a plate lined with paper towel.  

Drizzle with lime juice just before serving.  Serve with the dipping sauce, slices of lime and pieces of cilantro.