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Coconut Shrimp w/Fruit Salsa & Mango Cocktail Sauce

This delicious Coconut Shrimp w/Fruit Salsa & Mango Cocktail Saucerecipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

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Prep Time: 30 | Cook Time: 10 | Ready In: 40
Ingredients: Print   Add to cart
US Metric

•4 pieces: Shrimp (8-10 Pieces per lb.)
•4 ounces: Shredded coconut
•1: Egg
•1 cup Flour
•1 cup Vegetable Oil
•Salt and pepper to taste

Fruit Salsa
•2 ounces: Pineapple (diced)
•1 ounce: Red bell pepper (diced)
•1 ounce: Papaya (diced)
•1 ounce: Sweet Chili Sauce
•Pinch of Cilantro

Mango Cocktail Sauce
•½ cup: Chili sauce
•1/4 cup ketchup
•2 ounces mango chutney
•1 ounce: yellow bell pepper

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Cooking Process:

1. Season shrimp with salt and pepper to taste Take shell of shrimp and dip into flour.
2. In a small bowl, beat the egg and then dip shrimp into the egg and repeat steps #1 and # 2 twice.
3. Roll the shrimp in the shredded coconut. Be sure that you press the coconut on to the shrimp or the coconut will fall off when frying.
4. Heat vegetable oil in a pan on medium heat. Cook each side for 1 1/2 minute.
5. Place a scoop of the fruit salsa in the center of a plate. Pour the mango cocktail sauce around the salsa. Place the shrimp around the plate and garnish with cilantro.

Fruit Salsa
•Add all ingredients in a bowl and mix well.

Mango Cocktail Sauce
•Add all ingredients in a blender and mix well.