Coconut Shrimp with Sweet Mango Habanero Dipping Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup honey
- 1/2 cup panko breadcrumbs
- canola oil for frying
- 1/2 cup flour
- 1/2 cup shredded coconut
- 1 pound shrimp deveined and peeled to the tail (i used 18- i'd use anything up to 30 count)
- 1/2 cup la victoriaâ® mango habanero salsa
- 1/2 mango, diced finely
- Carbohydrate 48.3505008444561 g
- Cholesterol 93.34 mg
- Fat 7.07047166666667 g
- Fiber 2.29539586037893 g
- Protein 7.0896937500405 g
- Saturated Fat 4.04114166666667 g
- Serving Size 1 1 serving (203g)
- Sodium 525.747416667207 mg
- Sugar 46.0551049840771 g
- Trans Fat 0.740731666666667 g
- Calories 279 calories
Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.In a small bowl add the salt and flour and stir to mix.Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs mixed with the coconut.Dredge the shrimp in the flour mixture, then in the egg and finally in the breadcrumb/coconut bowl until well coated.In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.Shrimp cook quickly so don't let them cook too long.To make the dipping sauce, add the LA VICTORIA® Mango Habanero salsa, honey and diced mango to a small bowl and mix.
