Coconut Popcorn Shrimp with Mango-Lime Salsa

 Coconut Popcorn Shrimp with Mango-Lime Salsa from Susan Mallery's Fool's Gold Cookbook

 Don’t be daunted by the long ingredients list—everything comes together in minutes.

 Serves 4


   ¾ cup canola oil

   ½ cup all-purpose flour

    1 cup plain seltzer or club soda

        Salt and black pepper

   ¾ cup panko crumbs or bread crumbs

   ¾ cup shredded coconut  (sweetened or unsweetened)

    1 pound large shrimp, peeled and deveined Salsa

    1 ripe mango, peeled and diced

    1 red pepper, diced

   ½ jalapeño pepper, seeded and diced

    2 scallions, thinly sliced

    2 tablespoons extra-virgin olive oil

    3 tablespoons fresh lime juice

    2 tablespoons fresh cilantro, chopped

        Salt and black pepper

tip: Panko crumbs make for a crisper crust. Find them in the Asian food section of your supermarket.

For shrimp:
Warm oil in a large, heavy skillet with at least 2-inch-high sides. In a bowl, whisk flour, seltzer, salt and pepper. In shallow bowl, combine panko and coconut. 
Dredge shrimp in the flour mixture, then the panko mixture. Transfer to a wire rack to dry slightly. Fry shrimp in the oil in two batches, about 2 minutes per side, until cooked through. Drain on paper towels.
For salsa:
While the shrimp cooks, make the salsa. In a medium serving bowl, toss mangoes, red and jalapeño peppers, scallions, oil, lime juice and cilantro. Season with salt and pepper. Serve with shrimp. 


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