Saturday, January 28, 2012

Coconut Shrimp With Mango Salsa and Two Sauces

          I adore!  I limit my self to five or ten minutes of viewing time, but I certainly enjoy partaking of all the eye candy when I visit the sight.  The other day I just had to repin a picture of coconut chicken.  A click on the pin led me to a great blog, budgetbytes.blogspot, that has yummy but economical recipes.  The coconut chicken post inspired me to use the same technique described, but to use shrimp instead.  I thought it would taste great with a simple mango salsa and a couple of sauces to jazz it up.  I used already cooked frozen cocktail shrimp, but raw shrimp could be used as well.  While this recipe isn't difficult, I did make it on a night when I wasn't rushed and had the time to enjoy the "process"!  It really was delicious and we all loved it!

Coconut Shrimp

24 good sized shrimp, shelled and tail removed 
1/4 cup flour
1/4 teaspoon salt
2 eggs
1/4 cup coconut milk
1 cup panko bread crumbs
1 cup shredded coconut
1/2 cup olive oil
(Mango Salsa, Cilantro-Lime Sauce, and Tangy Pepper Sauce are below)

Mix the flour and salt together in a bowl.  In a second bowl, whisk the eggs and coconut milk together.  In a third bowl combine the bread crumbs and coconut.  Heat the oil in pan.  Dip each shrimp in the flour, then the eggs, and finally the bread crumbs. Brown the shrimp, a batch at a time, for about 3 minutes a side. (If you are using raw shrimp, make sure they turn pink.)       

All Dressed-up And Ready To Go

Simple Mango Salsa

2 Mangos, peeled and diced
1 green pepper, seeded and diced
1/4 cup diced red onion

Mix all ingredients together   

Tangy Pepper Sauce

1 cup mayonaise
2 teaspoons lemon juice
2 teaspoons country dijon mustard
2 teaspoons red chili pepper paste or 1 teaspoon of a diced red chili pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Mix all the ingredients together

Lime-Cilantro Sauce - From The Working Mother Cookbook by the Editors of Working Mother

1 clove garlic, put through press
1/2 cup packed fresh cilantro leaves
1/4 cup of lime juice (1 lime)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Blend together in food processor.

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