Ingredients
-
-
16
-
1/2 - 1
-
2
-
7
-
1
-
6
-
1
-
-
-
-
1
-
4
-
2
-
1
Directions
Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce, I was looking for recipes to use up the jalapeos I’m growing, plus the mangoes, shrimp, and limes that I had on hand I found this one, hope you enjoy it as much as we did We did fry them, but they can also be baked in a 475F oven and still come out crispy
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Steps
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1
Done
|
Make the Sauce First. |
|
2
Done
|
in a Food Processor or Blender, Mix All Ingredients Until Blended. |
|
3
Done
|
For Shrimp. |
|
4
Done
|
Crush Tortilla Chips Until Coarsely Ground and Mix With Shredded Coconut.you Can Use a Processor If You Have One. |
|
5
Done
|
Place Mixture on Plate and Set Aside. |
|
6
Done
|
in a Bowl, Whisk Flour, Beer and Lime Juice Until Blended and Lump Free. |
|
7
Done
|
Butterfly Each Shrimp by Cutting Down It's Center. |
|
8
Done
|
in a Skillet, Heat Canola Oil. |
|
9
Done
|
Dip Shrimp in Beer Batter and Press Each Side in Coconut Mixture Until Heavily Coated. |
|
10
Done
|
Place Shrimp in Hot Oil and Cook For 3-5 Minutes on Each Side. |
|
11
Done
|
Cook in Batches If the Shrimp Are Very Large. |
|
12
Done
|
Remove Shrimp from Oil and Drain on Paper Towel to Remove Excess Oil. |
|
13
Done
|
or Bake--. |
|
14
Done
|
Spray a Pan With Non Stick Spray, Place in 475f Oven and Bake For 6 Minutes Per Side. |
|
15
Done
|
Fried or Bakes, Serve Them With the Mango Jalapeo Dipping Sauce. |
