Coconut Shrimp with Mango-Mojo Dip
I love the flavor of mint. It is a refreshing herb, especially under the hot sunshine. It is even healthy, as tasty it is. Mint freshens your breath (perfect for those romantic nights at the beach, under a palm tree), relieves stress and rejuvenates your senses.
Mango has plenty of health benefits as well. They contain phenols, meaning powerful antioxidant and anticancer abilities. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly. It is also valuable to combat acidity and poor digestion. A mango is even low in carbohydrates for those of you who are watching diet intake.
Here, we have a perfect combination of tropical food: Coconut, Shrimp, mint and mango. Light up this dish with some Tabasco Sauce and bam! (sorry Emeril) you’ve got yourself a delicious tropical dinner.
If you cannot find unsweetened coconut or rice flour, buy it online at Amazon.com under the Grocery & Gourmet Food section. You will need a deep-fat thermometer for accurate frying.
Coconut Shrimp with Mango-Mojo Dip
Dip:
- 2 cloves garlic
- 3 very ripe mangoes, cut into chunks
- 1 tablespoon(s) grated lime zest
- 1/4 cup(s) fresh lime juice
- 1/4 cup(s) cider vinegar
- 1 tablespoon(s) Tabasco sauce
- 1 tablespoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground white pepper
- 3/4 cup(s) coarsely chopped mint (about 1 bunch)
Shrimp:
- 1 1/2 cup(s) white rice flour
- 1 1/2 cup(s) all-purpose flour
- 4 teaspoon(s) kosher salt
- 2 1/2 cup(s) club soda or seltzer water, plus more as necessary
- 2 pound(s) large shrimp, shelled and deveined
- 4 cup(s) shredded unsweetened coconut
- 3 quart(s) vegetable oil or canola oil
Directions:
- To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt, and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.
- To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour, and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.
- Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.
Suggestion:
Serve this at a party with your loved ones and pair this dish up with your favorite beverage. I recommend a bucket of Corona Extra or a delicious Blue Coco Mojo cocktail . The more the merrier!
You can top this up with some thick whipped cream if you’re feeling extraordinary and daring… Ahh, the perfect cocktail for the beach. I am sure that with whomever you are sharing this, you’ll both feel like peas and carrots… joined at the hip like Tubbs and Crockett.
Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a 