Coconut Shrimp with Mango Dipping Sauce
This Miami classic has devolved into bad bar food. We wanted to bring it back to life.
Why This Recipe Works
Coconut shrimp suffers from bar food syndrome: Even if they aren’t prefab frozen shrimp, they’re frequently dried out or lack any coconut flavor whatsoever. Our fresh take amps up the coconut flavor with a two-pronged approach: sweet shredded coconut in the coating and creamy coconut milk as a binder to help it stick. To achieve a crunchy, golden exterior, we add crisp panko bread crumbs to the coconut. Lime zest and a touch of cayenne keep the sweetness in check. A dipping sauce of pureed mango, peach preserves, and fresh cilantro rounds out the dish.
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