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Coconut Shrimp with Mango Dipping Sauce

Michelle, Brown Eyed Baker
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

21

count 1 pound extra-large shrimp, large

1/4 cup

Cilantro, fresh leaves

1 cup

Mango chunks, frozen

2

Eggs

2 tbsp

Honey

1 tsp

Lemon juice

1 cup

Mayonnaise

6

drops Sriracha sauce

1 cup

All-purpose flour

1/4 tsp

Cayenne pepper

1/2 tsp

Paprika

1/4 tsp

Sugar

1/4 tsp

Table salt

1/2 tsp

White pepper, ground

1 qt

Vegetable oil

1 cup

Coconut, unsweetened

1 cup

Panko bread crumbs

1 tbsp

Water