Recipe: Coconut Shrimp with Mango Salsa

COCONUT SHRIMP WITH MANGO SALSA
"Coconut-flavored shrimp with mango salsa is a lucky little recipe: It's fruity and fun, but feels like elegant and luxurious at the same time."



"During the summer months, I always have fresh mango salsa on hand-it's wonderful with pork, chicken, and all types of seafood. You can even enjoy it on a chip. Its versatility can't be beat."

FOR THE MANGO SALSA:
2 mangoes, peeled and diced
2 tbsp cilantro, minced
2 tbsp diced red onion
1 tbsp seeded and diced jalapeno
1 tsp minced garlic
Zest and juice of 1 lime
1 tsp extra-virgin olive oil
Salt
FOR THE SHRIMP:
4 ounces citron vodka
4 bamboo skewers
12 tiger shrimp, cleaned and peeled with tails intact
Salt and pepper
3/4 cup all-purpose flour
2 tsp garlic powder
1 tsp ground cayenne pepper
1 egg
3/4 cup unsweetened coconut flakes
1/4 cup almond meal
2 tbsp panko bread crumbs
1 quart vegetable oil

Line a baking sheet with parchment paper.

TO PREPARE THE SALSA:
Toss salsa ingredients in a bowl, seasoning with salt to taste. Cover and refrigerate until ready to serve.

TO PREPARE THE SHRIMP:
Season shrimp with salt and pepper. Combine flour, garlic powder, and cayenne pepper in a shallow dish; beat egg in a separate dish; in a third dish, combine coconut, almond meal, and panko.

Dredge shrimp first in flour mixture, shaking off excess, and then dip in egg. Dredge in coconut mixture, gently shaking off excess.

Thread 3 shrimp per skewer. Place skewers on the prepared baking sheet and refrigerate 1 hour.

After shrimp have chilled, preheat oil in a large, heavy pot over medium-high heat. Once oil reaches 350 degrees F, gently drop skewers into pot and fry about 6 to 8 minutes, or until golden. Drain on a paper towel and season with salt and pepper to taste.

TO SERVE:
Serve warm, with Mango Salsa on the side.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: On a Stick! Matt Armendariz