COCONUT SHRIMP WITH MANGO-PEACH SALSA

Coconut Shrimp with Mango-Peach Salsa image

Provided by Christy Vega

Time 40m

Yield 4 servings

Number Of Ingredients 15

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1 mango, diced
1 peach, diced
1 jalapeno, seeded and minced
2 tablespoons Sriracha
2 tablespoons chopped fresh basil
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
3/4 cups sweetened shredded coconut
1/4 cups all-purpose flour
1/2 teaspoon crushed red pepper flakes
2 large eggs, beaten
1/4 cup buttermilk
1 pound jumbo shrimp, peeled and deveined, tails intact
Vegetable oil, for frying

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.