When I crave a vacation, which is often, I dream of Hawaii with the lush landscape, warm breeze, blue ocean and these coconut shrimp. As appetizers go they are the perfect combo of sweet and crunchy. Then you dunk them in a syrupy mango habanero chutney - and BAM - I am transported to my happy place.
1 mango, cubed
1/2 red onion, diced finely
1 habanero, diced finely
3 Tbsp sugar
1/4 cup red wine vinegar
12 extra large shrimp (16-20/lb)
1 cup unsweetened coconut
1 cup panko
1 cup flour seasoned with salt and pepper
oil for frying
- Prepare the chutney. Cube the mango into one inch cubes and place in a pan.
- Dice the onion and add to the pan.
- Remove the seeds from the habanero, dice and add to the pan.
- Add red wine vinegar and sugar to the pan and mix. Place over medium heat and allow to cook until soft and syrupy.
- Place oil into a heavy bottomed pot and put over medium high heat until 375 F.
- Clean and butterfly shrimp, keeping the tails on. To do this, run a pairing knife along the inner side of the shrimp not quite all the way through to open the shrimp like wings.
- Set up your breading station with three bowls – flour , egg wash (combine eggs and whisk together in a bowl) and panko/coconut dredge.
- Holding the shrimp by the tail, dunk each on first in the flour ( shake off the excess), then into the egg wash and finally press into the coconut/panko mixture ensuring that it is well covered with a thick coating.
- Set aside until all of the shrimp are ready to fry.
- Holding the shrimp by the tail, lower it into the oil. Cook 3 or 4 at a time for a few minutes until the coating is golden brown.
- Remove, shake off excess oil and place on a paper towel.
- Cook all the shrimp and serve immediately with a bowl of the mango habanero sauce on the side.
chef spencer in action!