Panko Coconut Shrimp

Costco sells coconut shrimp in a package in the frozen aisle. I don’t think their shrimp is all that great but it comes with two packets of a really good yummilicious spicy mango sauce.

I failed on my own version of the spicy and sweet mango sauce. FAIL. Wasted two mangoes :[ and wasted $6.

[100% organic & wild Gulf shrimp]

For the Shrimp

  • 1 lb large shrimp, peeled and deveined
  • ½ cup dry shredded coconut flakes
  • 2-3 eggs

For the Coating Mix

  • ½ cup Japanese panko
  • 1 tsp garlic salt
  • 1 tsp white sugar
  • 1 tsp ground white pepper
  • 1 tsp cayenne pepper

For the Mango Sauce

  • 2 small/1 large mango
  • One 5 oz. coconut milk can
  • Brown sugar, as needed
  • 1 tsp red chili flakes
  • Pinch of cayenne pepper

Preheat oven to 450ºF. Cover a baking tray with parchment paper. Butterfly cut the shrimp. Mix the coating ingredients in a bowl and set aside. In another bowl, lightly beat 2-3 eggs. In a third bowl, place the flaked coconut.

Holding the shrimp by their tails, dip shrimp into the eggs, then in the panko mix, then back into the egg, then into the coconut. Lay the shrimp on its side on the tray. Bake for 15 minutes, until coconut is lightly toasted and turn the shrimp halfway through.

Mix all the mango sauce ingredients into a food processor. Careful not to over blend the mangoes or else it will be puree and that’s gross.


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