In this festive recipe, the crispy shrimp gets its crunch from panko breadcrumbs and sweetness from sweetened coconut flakes. It’s the perfect vehicle for a rainbow-colored fruit salsa bursting with tropical flavors. The salsa is so delicious, you may want to keep some on hand for chip-dipping.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 12 to 15 appetizer servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 12 to 15 appetizer servings |
Ingredients
- 1 1/2 cups diced watermelon
- 2 mangoes, peeled, pitted and diced
- 2 Roma tomatoes, chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 jalapeño, seeded and minced
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup diced red onion
- 1/3 cup lime juice
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons Miss Brown’s House Seasoning, recipe follows
- 3 large eggs
- 2 tablespoons whole milk
- 2 cups sweetened coconut flakes
- 1 1/2 cups panko breadcrumbs
- 2 pounds large shrimp, peeled and deveined with tails left on
- Vegetable oil, for frying
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- For the salsa: Combine the watermelon, mangoes, tomatoes, red bell pepper, yellow bell pepper, jalapeño, cilantro, onion, lime juice and olive oil in a medium bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the shrimp: Combine the flour and House Seasoning in a plate or shallow dish. Whisk together the eggs and milk in a separate shallow dish. Combine the coconut and panko in a third shallow dish.
- Dredge the shrimp, one at a time, in the flour. Dip in the eggs, then dredge in the coconut mixture, pressing to adhere. Place the coated shrimp on a baking sheet until all the shrimp are coated.
- Pour enough vegetable oil to reach 2 inches up the sides of a Dutch oven. Heat the oil to 350 degrees F. Fry the shrimp in batches until browned, crisp and cooked through, about 2 minutes. Drain on paper towels.
- Serve the shrimp with the fruit salsa.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 555 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 18 g |
| Cholesterol | 144 mg |
| Sodium | 579 mg |
| Serving Size | 1 of 14 servings |
| Calories | 555 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 18 g |
| Cholesterol | 144 mg |
| Sodium | 579 mg |
Reviews
Good but not a big fan of the sweetened coconut.
Easy and deeelish. Everything was on par!