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

 Shrimp

   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. 

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.