1lb.thawed raw shrimp - jumbo size, remove shell, devein
1cupvegetable oil , for frying you can also bake the shrimp for a lighter version
Coconut Panko Breading
⅓cupAP flour , all purpose
Few turns cracked black pepper
2large eggs , whisked
1cupsweetened coconut flakes
Honey Sriracha Sauce
2teaspoonslemon juice, fresh squeezed
Mango Strawberry Salsa
1cupcucumber, diced, remove the seeds and core before dicing
¼cupjalapeno, diced, remove the seeds and veins before dicing
1.5cupsstrawberries, diced, remove the stem about 12-15 strawberries
1.5cupspineapple, diced, fresh or canned will work
2cupsmango, diced, I used two mangoes it was about 1 cup each
¼cupcilantro, chopped, fresh cilantro
1tablespoonlemon juice, fresh squeezed
1tablespoonlime juice, fresh squeezed
11-inch non-stick skillet
Prepare the salsa:
In a large mixing bowl, combine the diced cucumber, diced shallots, diced jalapeno, diced strawberries, diced pineapple, diced mango, chopped cilantro, a pinch of salt, and lemon / lime juice.
Toss until well combined.
Prepare the honey sriracha sauce:
In a saucepan over medium-low heat, combine the honey, butter, sriracha, soy sauce and lemon juice. Stir until well combined. Remove from the heat and set it aside.
Prepare the coconut shrimp:
Place the thawed shrimp in a colander and rinse them under cold water.
Remove the shells and make sure the shrimp are deveined. You can leave the tail on or take it off, whatever you prefer. Pat the shrimp dry with a paper towel.
Next, you’ll prepare the breading station.
Grab three plates. Add the flour, salt and pepper to the first plate. Toss together.
Add the whisked eggs to the second plate.
Then, add the shredded coconut and panko breadcrumbs to the third plate.
Taking one shrimp at a time, you will dredge it through the flour mixture, followed by the whisked egg, and finally through the coconut and panko mixture. Make sure each shrimp is well coated during each station.
Repeat until all of the shrimp are breaded.
Cook the shrimp:
Next, heat an 11-inch non-stick skillet over medium high heat. Add the vegetable oil.
Once the oil is hot but not smoking, add 4-5 shrimp into the pan. You do not want to overcrowd the pan.
Sear each one for 1-2 minutes per side or until they are golden brown and opaque in the center.
Cooking time will vary based on the size of your shrimp. If they are getting too dark, simply reduce the heat.
Placed the cooked shrimp on a paper towel to absorb any excess oil. Repeat until all of the shrimp are cooked.
Assemble the platter:
Add the honey sriracha sauce to a small bowl. Place it in the center of the platter.
Surround the bowl with the shrimp.
Place the mango salsa on the side or sprinkle it over the shrimp.