INGREDIENTS
COCONUT-LIME FRIED SHRIMP
1 cup Panko breadcrumbs use gluten free if needed
3/4 cups sweetened shredded coconut
1/4 cups flour use your favorite gluten free blend if needed
1/2 teaspoon crushed red pepper flakes
1 lime zested
1/2 teaspoon salt and pepper
2 eggs beaten
1/4 cup buttermilk
1-pound raw jumbo shrimp peeled + deveined, but tails left intact
FIERY MANGO-PEACH JALAPEÑO SAUCE.
1 mango peeled + very finely diced
2 teaspoons of Kustom Spices Peach Jalapeno
1/3 cup sweet Thai chili sauce
2 tablespoon fresh basil chopped
1 lime juiced
pinch of salt
INSTRUCTIONS
FIERY MANGO-PEACH JALAPEÑO SAUCE.
In a bowl combine all the sauce ingredients. Give it all a good stir, taste and adjust as needed. If desired, you can place the sauce in a blender and puree until you have a smooth sauce. I like mine chunky though. Store in the fridge until the shrimp is ready.
COCONUT-LIME FRIED SHRIMP
In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
In another smaller bowl whisk together the eggs and butter milk.
Dip the shrimp into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere.
Place the shrimp on a plate and repeat with the remaining shrimp.
Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 350 degrees F, or medium heat.
Fry the shrimp in batches flipping after 1-2 minutes or until lightly golden.
Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.
Serve the shrimp warm with the fiery mango-peach jalapeño sauce.