Description

Craving a vibrant, flavor-packed dish that brings tropical vibes with a fiery kick? These Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce are your perfect choice! Featuring jumbo shrimp coated in a crispy coconut-lime-panko crust, paired with a sweet-spicy mango-peach jalapeño sauce, this dish is a delightful blend of crunchy, tangy, and zesty flavors

Ingredients

Here’s what you need to make Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce. Each ingredient adds to the crispy, tropical, and fiery magic.

Coconut-Lime Fried Shrimp

Panko Bread Crumbs (1 cup, gluten-free if needed): Provide a light, crispy coating.
Sweetened Shredded Coconut (¾ cup): Adds sweet, tropical crunch.
Flour (¼ cup, gluten-free blend if needed): Helps the coating adhere.
Crushed Red Pepper Flakes (½ tsp): Brings a subtle spicy kick.
Lime (1, zested): Infuses bright, citrusy zest.
Salt and Black Pepper (½ tsp each): Enhances flavor balance.
Eggs (2, beaten): Bind the coating for crispiness.
Buttermilk (¼ cup): Adds tang and helps coating stick.
Jumbo Shrimp (1 lb, peeled, deveined, tails intact): Deliver tender, juicy seafood.

Fiery Mango-Peach Jalapeño Sauce

Mango (1, peeled, very finely diced): Offers sweet, tropical flavor.
Peach (1, pitted, finely diced): Adds juicy, sweet depth.
Jalapeño (1, seeded, chopped; keep seeds for extra heat): Brings spicy zing.
Sweet Thai Chili Sauce (⅓ cup): Provides sweet-spicy balance.
Fresh Basil (2 Tbsp, chopped): Infuses herbaceous freshness.
Lime (1, juiced): Adds bright, tangy acidity.
Cayenne (pinch): Enhances heat.
Salt (pinch): Balances flavors.

Substitutions and Variations

Panko: Swap with gluten-free panko or crushed pork rinds for keto (~2–3g net carbs per serving).
Flour: Use almond flour or coconut flour for keto/gluten-free.
Buttermilk: Replace with plain yogurt, coconut milk, or almond milk (for vegan/keto).
Shrimp: Swap with large scallops or tofu for vegetarian (fry tofu 2–3 minutes per side).
Mango/Peach: Use pineapple or apricot for similar sweet-tart flavor.
Jalapeño: Omit for mild flavor or use serrano for more heat.
Keto Adjustment: Use pork rinds, almond flour, and sugar-free chili sauce; reduce mango/peach to ¼ cup each (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free panko and flour; ensure chili sauce is gluten-free.
Vegan Version: Swap shrimp with tofu, buttermilk with plant-based milk, and eggs with a flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg).
Spicy Version: Keep jalapeño seeds or add ¼ tsp extra cayenne to the sauce.

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Instructions

Step 1: Make the Fiery Mango-Peach Jalapeño Sauce

In a medium bowl, combine 1 finely diced mango, 1 finely diced peach, 1 chopped jalapeño, ⅓ cup sweet Thai chili sauce, 2 Tbsp chopped fresh basil, juice of 1 lime, a pinch of cayenne, and a pinch of salt.
Stir well to combine; taste and adjust seasoning as needed.
Optional: Blend in a blender for a smooth sauce, or keep chunky.
Store in the refrigerator until shrimp are ready.

Tip: Dice mango and peach finely for a cohesive sauce; refrigerate to meld flavors.

Step 2: Prep the Coconut-Lime Coating

In a medium bowl, combine 1 cup Panko bread crumbs, ¾ cup sweetened shredded coconut, ¼ cup flour, ½ tsp crushed red pepper flakes, zest of 1 lime, ½ tsp salt, and ½ tsp black pepper.
In a smaller bowl, whisk 2 beaten eggs with ¼ cup buttermilk.

Tip: Mix coating thoroughly for even flavor; use shallow bowls for easy dipping.

Step 3: Coat the Shrimp

Pat 1 lb jumbo shrimp dry with paper towels.
Dip each shrimp into the egg-buttermilk mixture, then dredge in the Panko-coconut mixture, pressing gently to adhere.
Place coated shrimp on a plate and repeat with remaining shrimp.

Tip: Keep tails intact for easy handling; press coating lightly to ensure it sticks.

Step 4: Fry the Shrimp

In a large, heavy-bottom skillet, add enough canola or coconut oil to cover the bottom and heat to 350°F (medium heat).
Fry shrimp in batches, cooking 1–2 minutes per side until lightly golden.
Place fried shrimp on a paper towel-lined plate to drain; repeat with remaining shrimp.

Tip: Avoid overcrowding the skillet for even frying; maintain oil temperature for crispiness.

Step 5: Serve

Serve shrimp warm with the chilled Fiery Mango-Peach Jalapeño Sauce on the side or drizzled over.
Optional: Garnish with extra basil or lime wedges.

Tip: Serve immediately for maximum crunch; offer extra sauce for dipping.