Coconut Shrimp with Mango Chutney

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.
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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