Coconut Shrimp w/ Sriracha Hot Honey & Mango Salsa
Servings: 3 people
Equipment
- high smoke point oil like Avocado Oil
- medium sized skillet
Ingredients
for the Coconut Shrimp & Hot Honey
- 3/4 lb Shrimp peeled & deveined (i like tails on)*
- 1 cup Shredded Unsweetened Coconut
- 1/4 cup Panko Bread Crumbs
- 1 large Egg lightly beaten
- 3/4 cup Avocado Oil or other high smoke point oil
- 1/4 cup Honey
- 1 tbs Juice of Lime
- 1 tbs Sugar
- 2 tsp Sriracha
for the Mango Salsa
- 1 Avocado cut into chunks
- 1 ripe Mango cut into chunks
- Juice of one Lime
- Salt & Pepper to taste
- 1 tbs Chopped Cilantro
- 1 clove Garlic pressed or very finely minced
Instructions
- Make Mango Salsa: Cube your mango & avocado and put them in a bowl together. Add juice of lime, cilantro, glove garlic & toss together. Add salt & pepper to taste. Cover and set aside to meld flavors together while you cook.
- Make Hot Honey: In small microwavable safe bowl or dish, add all ingredients (¼ cup honey, 1tbs juice of lime, 1tbs sugar. 2tsp srirarcha). Microwave for 30 seconds until honey bubbles and sugar dissolves. Set aside.
- Coat Shrimp: Pat shrimp dry. In a shallow dish, add one egg lightly beaten. In another shallow dish, add 1 cup shredded coconut & ¼ cup panko bread crumbs and mix together. In a medium skillet, add all of your avocado oil & begin to heat. Next, coat shrimp in egg, then coconut bread crumb mixture. You can coat most of your shrimp before oil is heating.
- Fry Shrimp: To check if oil is heated, add pinch of coconut. If it sizzles immediately & is lightly smoking, it’s ready. Turn heat up to medium-high. Add shrimp. I add 6-7 at a time. Fry until golden brown on one side and turning pink (2-3 minutes). Flip. Cook 2-3 minutes more. Remove and place on double lined paper towel. Repeat with all shrimp.
- Serve with drizzle of hot honey, pinch of salt over the shrimp, & mango salsa.
Notes
*you can definitely use frozen shrimp, just thaw using instructions on the bag.