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Ilse

Ilse Castrejón
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Shrimp with Coconut and Mango Chutney

20 mins
25 mins
Low
4.333333
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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

Ingredients

4 portions
  • 2 tablespoons olive oil, for the chutney
  • 1 onion, finely chopped, for the chutney
  • 2 tablespoons garlic, finely chopped, for the chutney
  • 4 mangos, diced, for the chutney
  • 1 jalapeno pepper, 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 coriander, finely chopped, for the chutney
  • 500 grams shrimp, clean and peeled
  • 1 cup flour
  • 2 eggs, slightly beaten
  • 1 cup grated coconut
  • 2 cups oil, to fry
  • to taste salt and pepper

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.

PRESENTATION

Accompanied by a refreshing drink.

TIPS

To make the shrimp crisp, freeze 10 minutes before frying them, in this way they will better preserve their breadcrumbs.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Valeria jmz
08/06/2019 22:36:30
Muy fácil y deliciosa
Maria Eugenia Contreras Sánchez
03/06/2019 16:32:24
Fácil y buena receta
Yolanda Escudero Acosta
28/02/2018 10:52:20
Empanizar poco con el coco porque sabe dulce

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