Ingredients Jump to Instructions ↓

  1. 1 ripe mango , peeled, pitted, and cut into chunks

  2. 1 cup(s) ripe papaya , finely diced

  3. 1 small Scotch Bonnet chile , seeded and very finely minced (1 1/2 teaspoons)

  4. 2 tablespoon(s) cilantro , chopped

  5. 2 tablespoon(s) lime juice

  6. 2 tablespoon(s) red onion , minced

  7. 3/4 teaspoon(s) salt

  8. 1/20 teaspoon(s) fresh-ground pepper

  9. 3 cup(s) canola oil

  10. 1/2 cup(s) unsweetened coconut milk

  11. 1 large egg

  12. 3/4 cup(s) shredded, dried unsweetened coconut

  13. 1/2 cup(s) plantain chips

  14. 1 cup(s) panko

  15. 1/2 cup(s) all-purpose flour

  16. 30 medium (about 1 1/2 pounds) shrimp , peeled and deveined, shell tails attached

Instructions Jump to Ingredients ↑

  1. Make the sauce: Purée mango in food processor or blender and pour into a medium bowl. Stir in the papaya, chile, cilantro, lime juice, onion, and 1/4 teaspoon each of the salt and pepper and set aside at room temperature.

  2. Make the shrimp: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350 degrees F. Whisk the coconut milk, egg, and remaining pepper in a small bowl. Place the coconut and plantain chips in the bowl of a food processor and pulse until both are very finely chopped. Transfer to a medium bowl and stir in the panko and remaining salt. Place flour into a large plastic food-storage bag. Add shrimp, seal bag, and shake to coat. Dip shrimp, one at a time, in coconut milk mixture, then into crumb coating. Fry 6 shrimp at a time, 2 minutes per batch, until golden, maintaining oil temperature at 350 degrees F. Remove with a slotted spoon and drain on a wire rack. Fry remaining shrimp in 3 batches. Serve at room temperature with the prepared sauce.


Send feedback