Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 jumbo shrimp (shelled and deveined)
• 1/2-1 cup canola oil
• 2 cups coarsely crushed tortilla chips
• 7 ounces shredded coconut
• 1 cup flour
• 6 ounces beer (like corona)
• 1 tablespoon freshly squeezed lime juice
• salt, to taste
• cayenne pepper, to taste
• 1 large ripe mango, diced
• 4 jalapenos, seeded and chopped
• 2 tablespoons canola oil
• 1 tablespoon rice or 1 tablespoon red wine vinegar
• 1 pinch cumin (to taste)
• 1/2 sweet onion, diced
• 1 orange, juice of
• salt and pepper, to taste
• hot sauce, to taste (or tabasco sauce)

Recipe

• 1 make the sauce first.
• 2 in a food processor or blender, mix all ingredients until blended.
• 3 for shrimp.
• 4 crush tortilla chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
• 5 place mixture on plate and set aside.
• 6 in a bowl, whisk flour, beer and lime juice until blended and lump free.
• 7 butterfly each shrimp by cutting down it's center.
• 8 in a skillet, heat canola oil.
• 9 dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
• 10 place shrimp in hot oil and cook for 3-5 minutes on each side.
• 11 cook in batches if the shrimp are very large.
• 12 remove shrimp from oil and drain on paper towel to remove excess oil.
• 13 or bake--.
• 14 spray a pan with non stick spray, place in 475°f oven and bake for 6 minutes per side.
• 15 fried or bakes, serve them with the mango jalapeño dipping sauce.