Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small bowl, add
Mango Purée (175 g)
,
Sweet Chili Sauce (70 g)
,
Lime Zest and Juice (1)
,
Fish Sauce (5 mL)
, and
Crushed Red Pepper Flakes (2 g)
. Mix until combined and set aside in the refrigerator.
Step 2
In a large bowl, combine
All-Purpose Flour (125 g)
,
McCormick® Garlic Powder (2 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
together. Mix well.
Step 3
In the second large bowl, combine
Farmhouse Eggs® Large Brown Eggs (3)
,
McCormick® Garlic Powder (2 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
together. Whisk until well combined.
Step 4
In the third bowl, combine
Panko Breadcrumbs (50 g)
and
Sweetened Shredded Coconut (75 g)
together. Mix well.
Step 5
Season the shrimp with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
In a deep pot, preheat the
Vegetable Oil (960 mL)
over medium-high heat until the temperature reaches 350 degrees F (180 degrees C).
Step 7
Meanwhile, dredge the
Shrimp (455 g)
in the flour mixture, and shake off the excess flour. Next, dip in the egg mixture, and finally, roll in the shredded coconut mixture, using your hand to press the coconut mixture to coat well.
Step 8
Once the oil is hot enough, deep fry the shrimp for about 1-2 minutes or until golden brown. Cook in batches to avoid overcrowding.
Step 9
Serve the coconut shrimp with spicy mango sauce.
