Honey Coconut Shrimp with Mango-Habanero Dipping Sauce
½ C honey
¼ C sugar
1 tsp lemon zest plus 2 TB lemon juice
3 C flour
1 tsp salt
1 tsp old bay seasoning
½ tsp black pepper
Egg Wash: 2 eggs slightly beaten with 1 C water, 2 tsp baking powder and 1 C flour. Mix until smooth.
2 C sweetened coconut flakes combined with 2 C panko and 1 tsp salt
1 lb peeled and de-veined shrimp
Stir together honey, sugar and lemon juice with zest in pan. Cook over low heat until sugar is dissolved then set aside.
Combine in bowl: flour, salt, pepper and old bay seasoning.
Dredge the shrimp in the flour mixture, then the egg wash, then the coconut-panko mixture. Place on sheet pan, then freeze for 10 minutes while you heat the oil.
On stove, heat oil to depth of 3 inches to 325 degrees or shimmering. Fry the shrimp in batches and place on paper towel to drain excess oil. Plate shrimp and drizzle with honey mixture. Serve with dish of Mango Habanero Sauce.
Mango Habanero sauce: In food processor combine 1 C mango, 2 TB lime juice, 1 tsp sugar, 1 tsp smoked paprika, 1 tsp curry powder, 1 tsp salt, 1 small habanero chili deseeded and sliced, 1 C mayonnaise. Blend until smooth.
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