COCONUT SHRIMP WITH MANGO-PEACH SALSA
Steps:
- In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
- Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
- In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
- Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
- Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
- Serve the coconut shrimp warm with the mango-peach salsa.
COCONUT SHRIMP CURRY WITH MANGO
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender, about 30 minutes.
- Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
- Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g
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