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      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 listeverything comes together in minutes.


      Serves 4


      Shrimp


      3/4 cup canola oil


      1/2 cup all-purpose flour


      1 cup plain seltzer or club soda


      Salt and black pepper


      3/4 cup panko crumbs or bread crumbs


      3/4 cup shredded coconut (sweetened or unsweetened)


      1 pound large shrimp, peeled and deveined Salsa


      1 ripe mango, peeled and diced


      1 red pepper, diced


      1/2 jalapeo 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 jalapeo peppers, scallions, oil, lime juice and cilantro. Season with salt and pepper. Serve with shrimp.