COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

Provided by chia2160

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

16 jumbo shrimp (shelled and deveined)
1/2-1 cup canola oil
2 cups coarsely crushed tortilla chips
7 ounces shredded coconut
1 cup flour
6 ounces beer (like corona)
1 tablespoon freshly squeezed lime juice
salt, to taste
cayenne pepper, to taste
1 large ripe mango, diced
4 jalapenos, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or 1 tablespoon red wine vinegar
1 pinch cumin (to taste)
1/2 sweet onion, diced
1 orange, juice of
salt and pepper, to taste
hot sauce, to taste (or tabasco sauce)

Steps:

Make the sauce first.
In a food processor or blender, mix all ingredients until blended.
For shrimp.
Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
Place mixture on plate and set aside.
In a bowl, whisk flour, beer and lime juice until blended and lump free.
Butterfly each shrimp by cutting down it's center.
In a skillet, heat canola oil.
Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
Place shrimp in hot oil and cook for 3-5 minutes on each side.
Cook in batches if the shrimp are very large.
Remove shrimp from oil and drain on paper towel to remove excess oil.
Or bake--.
Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
Fried or bakes, serve them with the mango jalapeño dipping sauce.