Coconut Pepper Shrimp with Mango Colada Dipping Sauce // KaeLouz

It’s summer, and it’s time to bust out the bathing suits, the beach umbrellas the margaritas and this perfect appetizer, Coconut Shrimp with a Mango Colada Dip. These mouthwatering and hard to resist shrimp can liven up any beach party and can also cause wars, make enough so each person can at least get 5 or 6. Now, of course, there are many recipes out there to make these coconut shrimp, but I have sort of a twist. I have to add a little spice to everything in my life but don’t worry you can adjust to your level of heat your mouth can stand. Now, what helps calm the heat down in this dish is a Mango Colada Dip that was made by accident. When I made this coconut shrimp with dip it was always a pineapple dip which was a coconut yogurt and pineapple preserves, but I accidentally bought this mango yogurt but I made magic work by adding coconut cream and the pineapple preserves, and it reminded me of a colada. It’s a simple recipe, and anyone can create and become a party pleaser.


Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients

3 lbs of Raw Jumbo Shrimp (Peeled and Deveined)
3 tbsp of Hot Pepper Sauce
1/4 tsp of sea salt
¼ tsp of ground white pepper
1 tbsp Paprika
2 cups of panko breadcrumbs
4 cup of flour
2 cups of sweetened coconut flakes
6 eggs
Paprika
2 cups of coconut oil
¼ tbsp of lime

Mango Colada Dip

1 tub of nonfat Greek yogurt
½ cup of coconut crème
¼ cup of pineapple preserves
½ cup frozen mangos

 


Coconut Pepper Shrimp with Mango Colada Dipping Sauce // KaeLouz

Prep the shrimp

  1. In a large bowl wash and clean the shrimp with lime juice, pat dry and add the salt, pepper, and paprika. Add the hot pepper sauce and mix well and let it sit for about 5 minutes.
  2. Combine 2 cups of flour, panko breadcrumbs, and coconut flakes in one bowl. Reserve the other 2 cups of flour in another bowl beat 6 eggs in another bowl
  3. Dredge the shrimp in the flour, then the egg, and then the coconut flake mixture and place on a cookie sheet lined with greased parchment paper
  4. Once you have done this to all the shrimp place in the freezer for 5-7 minutes
  5. In a deep saucepan warm up the coconut oil to about 300 degrees Fahrenheit
  6. Place shrimp in the saucepan and fry for about 2 to 3 minutes flip your shrimp and fry again for 2 to 3 minutes make sure you watch your shrimp or your flakes will burn
  7. Once down place shrimp on a wire rack allow to cool or you can eat them hot right out the pan…your choice just make sure you don’t burn the roof of your mouth.

Mango Colada Dip

  1. In a blender, combine all the ingredients. Blend until well combined. Served chill along with the coconut pepper  shrimp.