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Coconut Shrimp with Mango Chutney
Ilse Castrejón
Enjoy this mango season with a delicious recipe for coconut-crusted shrimp with mango chutney. You'll love its crispy coating and the sweet and sour flavor of this spectacular combination.
Reviewed by
Editorial Team of Kiwilimón
4.333333
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Ingredients
4
Servings
2 tablespoons olive oil, for the chutney
1 onion, finely chopped, for the chutney
2 tablespoons garlic, finely chopped, for the chutney
4 mangoes, diced, for the chutney
1 Jalapeño chile, for the chutney
1/2 tablespoons ginger, finely chopped, for the chutney
1/2 cups vinegar, for the chutney
1/2 cups sugar, for the chutney
2 tablespoons fresh cilantro, finely chopped, for the chutney
500 grams shrimp, cleaned and peeled
1 cup flour
2 eggs, lightly beaten
1 cup shredded coconut
2 cups vegetable oil, for frying
salt and pepper
Preparation
20 mins
25 mins
Low
For the chutney; heat olive oil in a pan over medium heat and cook the onion. Add garlic, mango, jalapeño pepper, and ginger.
Add vinegar, sugar, and cilantro; let cook on low heat for 20 minutes until thickened. Let cool and set aside.
Coat the shrimp by dipping them in flour, then egg, and rolling them in shredded coconut.
Heat the oil over medium heat and fry the shrimp, draining on absorbent paper.
Serve with the mango chutney and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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