Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce
Try this Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce recipe, or contribute your own.
Try this Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce recipe, or contribute your own.
- Carbohydrate 164.056663466612 g
- Cholesterol 0 mg
- Fat 125.780067010897 g
- Fiber 11.1734999235615 g
- Protein 20.876836890784 g
- Saturated Fat 109.887296842953 g
- Serving Size 1 1 recipe (1206g)
- Sodium 1388.06758899445 mg
- Sugar 152.883163543051 g
- Trans Fat 7.28801583354245 g
- Calories 1789 calories
Step-by-step
- Heat about 1½ inches of Coconut Oil to 350 degrees in a heavy bottomed sauce pan, or deep fryer.
- In a small bowl sift together the flour and curry powder, set aside.
- In another bowl add the coconut milk (try to make this a tall bowl, so the shrimp can easily be dunked). Set aside.
- In another bowl combine the sweetened coconut flakes and the panko bread crumbs, stir to combine.
- To assemble shrimp, coat the raw shrimp with the curried flour, then dunk quickly into the coconut milk (letting any excess milk drip off), then place in the coconut & panko mixture to coat.
- Set aside, and repeat with remaining shrimp.
- Place the shrimp 2-3 at a time in the heated coconut oil until they turn a golden brown.
- Remove from the oil and place on a paper towel lined plate. Repeat with remaining shrimp.
- To make the sauce puree the ripe mango until smooth in either a food processor or blender. I used my immersion blender and placed the mango in a small bowl and pureed until smooth.
- Stir in the sweet chili sauce, and serve chilled with the fried shrimp.
A Taste of Paradise: My Curried Coconut Fried Shrimp Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the constant juggle of work and family responsibilities. But even amidst the chaos, I crave moments of culinary indulgence, a taste of something exotic and flavorful to break the monotony of everyday life. This Curried Coconut Fried Shrimp recipe has become my go-to dish for just such occasions – it’s relatively quick to make, bursting with vibrant flavors, and always a guaranteed crowd-pleaser, even with my picky eaters.
The inspiration for this dish struck during a recent trip to a small coastal town. I stumbled upon a tiny, unassuming restaurant, tucked away in a cobblestone alley. The air was thick with the aroma of coconut, spices, and something deliciously sweet and tangy. I ordered the shrimp, and it was love at first bite. The crispy, curried coconut coating was perfectly balanced by the sweet and spicy mango chili sauce, a symphony of textures and tastes that danced on my tongue. I knew then that I had to recreate this culinary magic in my own kitchen. The beauty of this recipe lies in its adaptability. You can easily adjust the spice level to your preference, adding more or less curry powder depending on your taste. The sweetness of the mango chili sauce offers a delightful counterpoint to the savory shrimp, creating a perfect harmony of flavors. And the coconut, oh, the coconut! It adds a creamy richness and a touch of tropical flair that elevates the dish to another level.
The preparation itself is surprisingly straightforward. The key is to have all your ingredients prepped and ready to go before you start frying. This ensures a smooth and efficient cooking process, preventing any last-minute scrambling or burnt shrimp. The process of coating the shrimp in the curried flour, then dipping them in coconut milk, and finally, encasing them in the delightful coconut-panko mixture is almost meditative. It’s a ritual that allows me to disconnect from the day’s stresses and focus on the simple pleasure of creating something delicious. The aroma that fills my kitchen as the shrimp sizzles in the coconut oil is intoxicating, a promise of the flavorful treat that awaits.
Serving this dish is an experience in itself. I love to present it beautifully, arranging the golden-brown shrimp on a platter, garnished with fresh cilantro or a sprinkle of toasted sesame seeds. The vibrant colors of the shrimp and the mango chili sauce are a feast for the eyes, complementing the already tantalizing aroma. The contrast between the crispy exterior of the shrimp and the tender, juicy interior is exquisite, a textural delight that adds another layer to the overall dining experience. The sweet and spicy mango chili sauce is the perfect finishing touch, offering a cooling counterpoint to the richness of the shrimp. It’s a sauce that I’ve found myself adding to other dishes as well – a versatile condiment that elevates even the simplest of meals.
Beyond the exceptional taste, this recipe holds a special place in my heart because it represents a moment of culinary inspiration, a memory transformed into a dish that I can share with my family and friends. It’s a reminder that even amidst the busyness of life, there’s always time to create something beautiful, something delicious, something truly memorable.
This Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce recipe is more than just a meal; it’s an escape, a journey to a tropical paradise right in my own kitchen. It’s a dish that nourishes not just the body, but also the soul. It’s a taste of adventure, a reminder to savor the simple pleasures, and a testament to the power of transforming everyday ingredients into extraordinary culinary creations.
