Coconut Shrimp with Mango Chutney
By America's Test KitchenPublished on April 13, 2021
Yield
Serves 6 to 8
Ingredients
Dipping Sauce
6 ounces (¾ cup) frozen mango, thawed¼ cup peach preserves 2 tablespoons lime juice Salt and pepper 2 teaspoons minced fresh cilantro 2 teaspoons minced shallot 2 teaspoons minced jalapeño chileShrimp
1⅓ cups all-purpose flour 2 cups sweetened shredded coconut 1 cup panko bread crumbs 2 teaspoons grated lime zest Salt and pepper 1½ teaspoons baking powder ¼ teaspoon cayenne pepper ½ cup mild lager, such as Budweiser¼ cup canned coconut milk 1 large egg 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined3 quarts peanut or vegetable oil for fryingBefore You Begin
Be sure to gently press the coconut mixture into the shrimp to help it adhere.
Instructions
- For the dipping sauce Process mango, preserves, lime juice, pinch salt, and pinch pepper in blender until completely smooth, about 1 minute, scraping down sides of blender jar as needed. Transfer to bowl and stir in cilantro, shallot, and jalapeño. Season with salt and pepper to taste; set aside for serving. (Dipping sauce can be refrigerated for up to 1 day.)
- For the shrimp Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels.
- Spread ⅔ cup flour in shallow dish. Combine coconut, panko, lime zest, 1 teaspoon salt, and 1 teaspoon pepper in second shallow dish. Whisk baking powder, cayenne, and remaining ⅔ cup flour together in medium bowl. Whisk in beer, coconut milk, and egg until fully incorporated and smooth.
- Pat shrimp dry with paper towels and season with salt and pepper. Working with 1 shrimp at a time, dredge in flour, dip into batter, letting excess drip back into bowl, and coat with coconut-panko mixture, pressing gently to adhere. Arrange breaded shrimp on parchment-lined sheet. Refrigerate for at least 20 minutes or up to 2 hours.
- Add oil to Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add one-third of shrimp, 1 at a time, to hot oil. Fry, stirring gently to prevent pieces from sticking together, until shrimp are golden brown, 1½ to 2 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Using wire skimmer or slotted spoon, transfer shrimp to prepared wire rack and keep warm in oven. Return oil to 350 degrees and repeat with remaining shrimp in 2 batches. Serve with dipping sauce.
Yield
Serves 6 to 8Ingredients
Dipping Sauce
6 ounces (¾ cup) frozen mango, thawed
¼ cup peach preserves
2 tablespoons lime juice
Salt and pepper
2 teaspoons minced fresh cilantro
2 teaspoons minced shallot
2 teaspoons minced jalapeño chile
Shrimp
1⅓ cups all-purpose flour
2 cups sweetened shredded coconut
1 cup panko bread crumbs
2 teaspoons grated lime zest
Salt and pepper
1½ teaspoons baking powder
¼ teaspoon cayenne pepper
½ cup mild lager, such as Budweiser
¼ cup canned coconut milk
1 large egg
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 quarts peanut or vegetable oil for frying
Ingredients
Dipping Sauce
6 ounces (¾ cup) frozen mango, thawed
¼ cup peach preserves
2 tablespoons lime juice
Salt and pepper
2 teaspoons minced fresh cilantro
2 teaspoons minced shallot
2 teaspoons minced jalapeño chile
Shrimp
1⅓ cups all-purpose flour
2 cups sweetened shredded coconut
1 cup panko bread crumbs
2 teaspoons grated lime zest
Salt and pepper
1½ teaspoons baking powder
¼ teaspoon cayenne pepper
½ cup mild lager, such as Budweiser
¼ cup canned coconut milk
1 large egg
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 quarts peanut or vegetable oil for frying
Ingredients
Dipping Sauce
6 ounces (¾ cup) frozen mango, thawed
¼ cup peach preserves
2 tablespoons lime juice
Salt and pepper
2 teaspoons minced fresh cilantro
2 teaspoons minced shallot
2 teaspoons minced jalapeño chile
Shrimp
1⅓ cups all-purpose flour
2 cups sweetened shredded coconut
1 cup panko bread crumbs
2 teaspoons grated lime zest
Salt and pepper
1½ teaspoons baking powder
¼ teaspoon cayenne pepper
½ cup mild lager, such as Budweiser
¼ cup canned coconut milk
1 large egg
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 quarts peanut or vegetable oil for frying
Why This Recipe Works
To maximize coconut flavor in the shrimp, we added sweet shredded coconut to the panko coating and used creamy coconut milk as a binder to help it stick. Frying the shrimp in three small batches helped these quick-cooking morsels cook through evenly, since the Dutch oven could more easily maintain a consistent oil temperature. A dipping sauce of pureed mango, peach preserves, and fresh cilantro was the perfect bright accompaniment.
Before You Begin
Be sure to gently press the coconut mixture into the shrimp to help it adhere.
Instructions
- For the dipping sauce Process mango, preserves, lime juice, pinch salt, and pinch pepper in blender until completely smooth, about 1 minute, scraping down sides of blender jar as needed. Transfer to bowl and stir in cilantro, shallot, and jalapeño. Season with salt and pepper to taste; set aside for serving. (Dipping sauce can be refrigerated for up to 1 day.)
- For the shrimp Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels.
- Spread ⅔ cup flour in shallow dish. Combine coconut, panko, lime zest, 1 teaspoon salt, and 1 teaspoon pepper in second shallow dish. Whisk baking powder, cayenne, and remaining ⅔ cup flour together in medium bowl. Whisk in beer, coconut milk, and egg until fully incorporated and smooth.
- Pat shrimp dry with paper towels and season with salt and pepper. Working with 1 shrimp at a time, dredge in flour, dip into batter, letting excess drip back into bowl, and coat with coconut-panko mixture, pressing gently to adhere. Arrange breaded shrimp on parchment-lined sheet. Refrigerate for at least 20 minutes or up to 2 hours.
- Add oil to Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add one-third of shrimp, 1 at a time, to hot oil. Fry, stirring gently to prevent pieces from sticking together, until shrimp are golden brown, 1½ to 2 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Using wire skimmer or slotted spoon, transfer shrimp to prepared wire rack and keep warm in oven. Return oil to 350 degrees and repeat with remaining shrimp in 2 batches. Serve with dipping sauce.
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