Coconut Shrimp with Mango Chutney

Ilse Castrejón
Crispy shrimp covered with shredded coconut and dipped in mango chutney is the flavorsome recipe you didn’t know you needed! The perfect combination of olive oil, mangoes, Jalapeño chile, sugar, and vinegar for a tasty mango chutney and shrimp, eggs, and coconut for the mouthwatering coconut shrimp, make this recipe a culinary delight!
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Ingredients
4
Portions
  • 2 tablespoons olive oil, for the mango chutney  
  • 1 onion, finely chopped, for the mango chutney  
  • 2 tablespoons garlic, finely chopped, for the mango chutney  
  • 4 mangoes, cut into small-sized cubes, for the mango chutney  
  • 1 Jalapeño chile, for the mango chutney  
  • 1/2 tablespoons ginger, finely chopped, for the mango chutney  
  • 1/2 cups vinegar, for the mango chutney  
  • 1/2 cups sugar, for the mango chutney  
  • 2 tablespoons fresh cilantro, finely chopped, for the mango chutney  
  • 500 grams shrimp, cleaned and deveined  
  • 1 cup flour
  • 2 eggs, whisked slightly  
  • 1 cup shredded coconut
  • 2 cups vegetable oil, for frying  
  • salt and pepper
Preparation
20 mins
25 mins
Easy
  • For the mango chutney: In a skillet over medium heat, heat olive oil, and cook onion. Add garlic, mangoes, Jalapeño chiles, and ginger.
  • Add vinegar, sugar, and cilantro. Let cook for 20 minutes over low heat until thick. Let cool and set aside.
  • Coat shrimp with flour and dip in egg mixture. Toss shrimp in shredded coconut.
  • In a skillet, heat oil over medium heat. Fry coconut shrimp and drain on a paper towel-lined plate.
  • Serve coconut shrimp with mango chutney.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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