Crispy Coconut and Plantain Shrimp with Tropical Salsa - Country

Ingredients

  • 1  ripe mango, peeled, pitted, and cut into chunks
  • 1 cup(s) ripe papaya, finely diced
  • 1 small Scotch Bonnet chile, seeded and very finely minced (1 1/2 teaspoons)
  • 2 tablespoon(s) cilantro, chopped
  • 2 tablespoon(s) lime juice
  • 2 tablespoon(s) red onion, minced
  • .75 teaspoon(s) salt
  • .50 teaspoon(s) fresh-ground pepper
  • 3 cup(s) canola oil
  • .5 cup(s) unsweetened coconut milk
  • 1 large egg
  • .75 cup(s) shredded, dried unsweetened coconut
  • .5 cup(s) plantain chips
  • 1 cup(s) panko
  • .5 cup(s) all-purpose flour
  • 30 medium (about 1 1/2 pounds) shrimp, peeled and deveined, shell tails attached

Description

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