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Coconut Shrimp With Mango Chilli Sauce
This gourmet seafood recipe will certainly wow your dinner guests as an entree. Coconut Shrimp with Mango Chilli Sauce together makes a fabulous restaurant quality meal with a sumptuous taste sensation.
Ingredients
• 12 large shrimp, peeled, de-veined, tail left on
• 1/2 teaspoon Australian Sea Salt
• 1/4 teaspoon cayenne pepper
• 2 tsp Outback Pride Sea Parsley
• 1/2 cup flour
• 2 eggs, beaten with 2 tablespoons of water 3/4 cup coconut flakes
• 1/2 cup clarified butter or oil
• Mango Chilli Sauce
Method
- Season the shrimp with salt, cayenne pepper and sea parsley. Place the flour, eggs and coconut flakes in separate bowls. Coat each piece of shrimp first in the flour, then the egg and finally the coconut. Set the coated shrimp on a rack on a baking sheet and refrigerate for 30 minutes.
- Heat the clarified butter or oil in a sauté pan over medium-high heat. Working in two batches, place shrimp in the pan slit-side up and cook until light brown, about one minute. Turn them over and cook for another minute. Remove shrimp to a paper-towel-lined plate and hold them warm while you fry the second batch..
- Heat Mango Chilli Sauce. Pour a small pool of sauce into the middle of each serving plate
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