Stefano Faita

Coconut shrimp with mango & ginger dipping sauce

By In The Kitchen With Stefano Faita


Coconut Shrimp
1 pound bag large frozen shrimp (U 16-20) (peeled, deveined, tails removed), thawed
Salt, to taste
3 to 4 egg whites
1 1/2 cups unsweetened shredded coconut
2 cups panko bread crumbs
Peanut oil, as needed

Mango-Ginger Dipping Sauce
1 large ripe mango, peeled and roughly chopped
1 tbsp. chopped ginger
1 tbsp. honey
Juice of 1 lime (about 2 tbsp.)
1/4 cup coconut milk
Hot sauce, to taste (optional)
Salt, to taste


Coconut Shrimp
Pat shrimp dry with paper towel. Set aside.

Set up breading station: Add flour to first bowl or shallow baking dish and season with salt. Add egg whites to second bowl or shallow baking dish and whisk until frothy. Add to third bowl or baking dish, coconut and panko and stir to combine.

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 350 to 360 degrees F. over medium heat.

Dredge the shrimp first in the flour then in the egg whites and finally coat in the coconut-panko mixture. Frying in batches, add shrimp to hot oil. Cook until crisp and golden, about 1 to 2 minutes per side. Transfer to paper towel to remove excess oil. Serve with Mango-Ginger Dipping Sauce.

Mango-Ginger Dipping Sauce
Add mango, ginger, honey, lime juice, coconut milk, hot sauce and salt to a food processor. Puree until smooth. Taste and adjust for seasoning.

Yield: 4 to 6 servings.