Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.0 (24)

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.

NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 11%
CARBS 12G55% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 2G22% OF CAL
1G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Golden fried coconut-lime shrimp with a spicy mango-peach-jalapeño dipping sauce. Crispy, tropical, and bold; great as an appetizer or light meal.

startershellfishgluten free
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 18
  • 1 cup Panko bread crumbs (use gluten free if needed)
  • 3/4 cups sweetened shredded coconut
  • 1/4 cups flour (use your favorite gluten free blend if needed)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime (zested)
  • 1/2 teaspoon salt and pepper
  • 2 eggs (beaten)
  • 1/4 cup buttermilk
  • 1 pound raw jumbo shrimp (peeled + deveined, but tails left intact)
  • 1 mango (peeled + very finely diced)
  • 1 peach (pitted + finely diced)
  • 1 jalapeño (seeded + chopped ( the seeds in for a little more heat))
  • 1/3 cup sweet thai chili sauce
  • 2 tablespoon fresh basil (chopped)
  • 1 lime (juiced)
  • pinch of cayenne
  • pinch of salt
PREP
10M
SODIUM
248MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.