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Coconut shrimp with mango
dipping sauce
Serves 6
The coconut-panko breading gets impressively crunchy on these shrimp. Serve them as an appetizer
or a snack, or double the portion size to turn them into a main dish.
Nonstick spray
1 medium mango, pitted, peeled, and cubed, divided
2 tbsp lime juice
1 tsp grated peeled ginger
1 tsp salt, divided
1½ tbsp chopped mint leaves
1 medium jalapeño pepper or red
1 Fresno chile, seeded and minced
3 tbsp cornstarch or all-purpose flour
2 large eggs
cup unsweetened coconut flakes
cup panko breadcrumbs
18 extra-large shrimp (about 1 lb), peeled and deveined, tail shells intact
Lime wedges, for serving
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4
Per serving (3 shrimp and 2½ tbsp mango sauce): 143 Cal, 5 g Total Fat, 3 g Sat Fat, 503 mg Sod, 18 g Total
Carb, 8 g Sugar, 2 g Fib, 6 g Prot.
1. To make dipping sauce: In blender, combine half of mango cubes with lime juice, ginger, and
¼ tsp salt and process until smooth. Pour into small bowl. Dice remaining mango. Add to purée
along with mint, black pepper, and enough water to give mixture a saucy consistency.
2. On sheet plate, spread cornstarch. In large shallow bowl, beat eggs. On another plate, mix
together coconut, breadcrumbs, and remaining ¾ tsp salt.
3. Over cutting board or work surface, set a wire rack. Dredge shrimp in cornstarch, shaking o
excess, then dip into egg, allowing excess to drip o. Press shrimp into coconut mixture until
evenly coated on both sides. Place on wire rack. Spray shrimp all over with nonstick spray.
4. Preheat air fryer to 400°F. Lightly spray Crisper Tray with nonstick spray. In Crisper Drawer,
arrange 9 shrimp in a single layer. Air-fry until shrimp are golden and crispy, 5 to 6 minutes.
Remove from air fryer and loosely cover with foil to keep warm. Repeat process with remaining
shrimp. Serve with mango sauce and lime wedges.
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