Name: Coconut Shrimp with Mango Chutney
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 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.