Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauc

Name: Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauc
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 1 mango, peeled, pit removed; 3 Tablespoons hot sauce (use your favorite brand!); 1/2 cup honey; 1/2 teaspoon sea salt; 1 teaspoon freshly cracked pepper; 24 large raw shrimp; 2 cups cornflakes; 1 cup angel flake coconut, sweetened; 1 large egg, beaten; Vegetable oil for deep frying; Spring Green salad mix

Jennifer

12 months ago

Cuisine: American

Categories: Appetizers & Seafood

ornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce offers a delightful explosion of textures and flavors. Imagine plump shrimp coated in a crunchy mixture of cornflakes and coconut, then baked or fried to golden perfection. The combination of sweet coconut and crispy cornflakes creates a satisfying crunch that complements the succulent shrimp. Served alongside a vibrant mango dipping sauce that balances sweetness with a hint of spice, this dish is a tropical delight. Whether enjoyed as an appetizer or a light meal, Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce is a guaranteed crowd-pleaser.

Tags:

shrimp

coconut

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4 servings

Ingredients:

1 mango, peeled, pit removed
3 Tablespoons hot sauce (use your favorite brand!)
1/2 cup honey
1/2 teaspoon sea salt
1 teaspoon freshly cracked pepper
24 large raw shrimp
2 cups cornflakes
1 cup angel flake coconut, sweetened
1 large egg, beaten
Vegetable oil for deep frying
Spring Green salad mix

Directions:

Peel the mango, and cut away from the pit, dropping the fruit into a blender. Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly). Cover and keep refrigerated until ready to use.
Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.
Peel and clean the shrimp. Pour the cornflakes into a zip type storage bag and crush until fine. Add in the coconut and combine well.
Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix. Press the coating onto the shrimp, covering thoroughly. Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface. Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.
Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!

Directions:

Peel the mango, and cut away from the pit, dropping the fruit into a blender. Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly). Cover and keep refrigerated until ready to use.

Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.

Peel and clean the shrimp. Pour the cornflakes into a zip type storage bag and crush until fine. Add in the coconut and combine well.

Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix. Press the coating onto the shrimp, covering thoroughly. Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface. Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.

Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!