Coconut Shrimp with Mango Dipping Sauce

Name: Coconut Shrimp with Mango Dipping Sauce
Yield: Serves 6 to 8
Ingredients: 6 ounces (3/4 cup), frozen mango, thawed; 1/4 cup, peach preserves; 2 tablespoons, lime juice; , Salt and pepper; 2 teaspoons, minced fresh cilantro; 2 teaspoons, minced shallot; 2 teaspoons minced, jalapeño chile; 1 1/3 cups, all-purpose flour; 2 cups, sweetened shredded coconut; 1 cup, panko bread crumbs; 2 teaspoons, grated lime zest; , Salt and pepper; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, cayenne pepper; 1/2 cup mild, lager, such as Budweiser; 1/4 cup canned, coconut milk; 1 , large egg; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; 3 quarts, peanut or vegetable oil

Main Courses
Fish & Seafood

By Leah Colins ･ Appears in Cook's Country December/January 2016

This Miami classic has devolved into bad bar food. We wanted to bring it back to life.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.