Enjoy this mango season with a delicious recipe of breaded shrimp with coconut and mango chutney. You'll love its crunchy breaded and bittersweet taste of this spectacular combination.
Learn more about Ilse Castrejón
Ingredients4 portions
Preparation
For the chutney; Heat the olive oil in a pan over medium heat and cook the onion. Add the garlic, mango, jalapeño pepper and ginger.
Add vinegar, sugar and cilantro; let cook at low heat for 20 min. until getting a thick consistency. Let cool and reserve.
Crush the shrimp through the flour, egg and roll over shredded coconut.
Heat the oil over medium heat and fry the shrimp, drain over absorbent paper.
Serve with the mango chutney and enjoy.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: