Cashew and Coconut Shrimp
Succulent large shrimp coated in a crispy mixture of cashews, coconut, and panko breadcrumbs, served with a sweet and spicy mango-peach dipping sauce. This dish combines tropical flavors with a perfect crunchy texture.
Ingredients
- •½ cup mango peach jam
- •2 tablespoons white vinegar
- •¼ teaspoon red pepper flakes
- •¾ cup raw cashews
- •¾ cup panko bread crumbs
- •¾ cup shredded unsweetened coconut
- •½ cup all-purpose flour
- •½ teaspoon sea salt
- •¼ teaspoon black pepper
- •1 pound large shrimp
- •½ cup canola oil
- •2 whole large eggs
Cooking Instructions
- 1.
Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
5 min
- 2.
Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
5 min
- 3.
In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
3 min
- 4.
In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
5 min
- 5.
Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
10 min
- 6.
Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
5 min
- 7.
Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.
2 min