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


      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.