Now, let me tell ya, this coconut shrimp with mango chutney dip ain’t no fancy restaurant thing, but it’s gonna taste real good, lemme tell ya! Just imagine those crunchy shrimp, all crispy on the outside with that coconut breading, and then a sweet, tangy mango dip on the side—ain’t that sound nice? You don’t need no chef skills, just follow along, and you’ll have somethin’ real good on the table in no time!
Ingredients
Now, you ain’t need a whole bunch of ingredients, just the basics. Here’s what you’re gonna need for the shrimp and the dip:
For the Coconut Shrimp:
- 1 pound shrimp, cleaned and peeled (tail on if you want)
- Salt and pepper, just enough to taste
- 1/2 cup flour
- 1/2 cup beer (whatever you got handy, no need to be picky)
- 1 cup shredded coconut, unsweetened is better
- Oil for frying (vegetable oil works fine)
For the Mango Chutney Dipping Sauce:
- 1 ripe mango, chopped up small
- 1/4 cup sugar (adjust to taste, some like it sweeter)
- 1 tablespoon vinegar (white or apple cider works)
- 1/4 teaspoon salt
- Pinch of chili flakes (if you like a little heat)
Step-by-Step Instructions
Step 1: First, get your shrimp all set. Rinse ’em, pat ’em dry with some paper towels, then sprinkle a little salt and pepper on ’em. No need to go fancy, just a bit to give ’em some flavor.
Step 2: Now, for the batter. In a bowl, mix up that flour with the beer. It might look a little funny at first, but keep mixin’ till it’s all smooth. Then, get another bowl ready with the shredded coconut. That’s what’s gonna make the shrimp all crispy and nice.
Step 3: Heat up your oil in a big pan. Just enough to fry a few at a time. Once the oil’s hot, start dippin’ your shrimp one by one. First, dip ’em in the batter, then roll ’em in the coconut. Be sure they’re good and covered!
Step 4: Fry ’em up till they’re golden brown on both sides. Don’t crowd the pan; do a few at a time so they cook nice and even. When they’re done, take ’em out and let ’em sit on some paper towels to soak up any extra oil.
Now, Let’s Make That Mango Chutney Dip!
Now, this dip is gonna be the star, let me tell ya. It’s sweet, a little sour, and goes perfect with the coconut shrimp. Here’s what ya do:
Step 1: In a small pot, toss in the chopped mango, sugar, vinegar, salt, and those chili flakes if you’re using ’em. Cook it on low, stirring now and then so it don’t stick.
Step 2: Keep it cookin’ for about 10-15 minutes till it gets all thick and jammy. If it looks too thick, just add a spoonful of water to get it how you like it.
Step 3: Once it’s cooled down a bit, give it a taste and see if it needs a little more sugar or salt. Everyone’s got their own taste, so make it how you like.
Serving It Up!
Alright, now you’re ready to serve! Put those crispy coconut shrimp on a big plate, with that mango chutney dip in a bowl on the side. It’s a real treat for the taste buds, this combo! That dip with the crispy shrimp—well, it just tastes fancy, even if it’s easy to make.
Now, invite the family, sit down, and watch how quick these disappear. You’ll be the talk of the table with this one, trust me on that!
Tags：