Tropical Coconut Shrimp Recipe

Crispy Coconut Shrimp with Mango Avocado Salsa

Today, I’m excited to share a recipe that always reminds me of tropical vacations and lazy beach days. This dish is perfect for a summer gathering or when you want to bring a taste of the tropics to your table.

Ingredients:

• large shrimp (500g)
• coconut flakes (100g)
• breadcrumbs (100g)
• egg (1)
• avocado (1)
• mango (1)
• red onion (1)
• lime (1)
• cilantro (a handful)
• salt
• pepper

Kitchen Tools:

• mixing bowl
• baking sheet
• frying pan
• knife
• cutting board

I start by peeling and deveining the shrimp, leaving the tails intact. In a bowl, I mix together the coconut flakes and breadcrumbs with a pinch of salt and pepper. In another bowl, I beat the egg. I dip each shrimp in the egg wash, then coat them in the coconut breadcrumb mixture.

Next, I heat some oil in a frying pan over medium heat. I fry the shrimp in batches until they are golden and crispy on the outside, about 2-3 minutes per side. Once done, I place them on a paper towel-lined plate to drain any excess oil.

While the shrimp are cooking, I prepare the salsa. I dice the avocado, mango, and red onion and place them in a bowl. I chop up the cilantro and add it to the mix. I squeeze in the juice of the lime, season with salt and pepper, and gently toss everything together.

To serve, I plate the crispy coconut shrimp with a generous helping of the mango avocado salsa on top. The combination of the crunchy shrimp with the fresh and vibrant salsa is a match made in heaven.

Total weight of cooked dish: 800g
Number of servings: 4
Average weight of one serving: 200g
Approximate calorie count per serving: 300 calories

One unique tip for this dish is to toast the coconut flakes before breading the shrimp. It adds an extra depth of flavor and a beautiful golden color to the shrimp.

I hope you give this recipe a try and enjoy the tropical flavors it brings to your table. Feel free to customize it with your favorite ingredients and make it your own!