Coconut Shrimp with Mango Sauce

For the Shrimp

  • 6 each u/15 shrimp
  • 2 tbs dried, shredded, coconut
  • 2 tbs panko
  • Flour, as needed to bread the shrimp
  • 1 Egg
  • ½ liter Ahuacatlan avocado oil

For the Sauce:

  • 1 can of mango
  • 1 adobo chipotle chile (from the can)
  • ½ cup water
  • ½ White spanish onion
  • 3 tbs Ahuacatlan avocado oil
  • Salt and Pepper

For the shrimp

Clean and devain the shrimp. Mix the Panko and the coconut in a bowl. Bread the shrimp with flour, egg, and the panko-coconut mixture. In a sautee pan, add the Ahuacatlan avocado oil to médium heat. Fry the shrmip. Take out and place over a paper towel to dry the excess of oil.

Serve with mango sauce to dip.

For the sauce

In a blender add the mango, chipotle, water, salt and pepper and blend. In a sauce pan, heat up the Ahuacatlan avocado oil, add the mango mixture and sautee until it changes color. Taste for salt.

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