Coconut Shrimp with Mango Sauce


Ingredients

  • For Coconut Shrimp:
  • 2 pounds extra-large Shrimp (peeled and deveined)
  • ½ Cup cornstarch
  • 2 Tablespoon panko (Eastern breading)
  • 2 Cups unsweetened medium shredded coconut.
  • 3/4 Teaspoon salt
  • 3 Large egg whites
  • For Mango Sauce:
  • 1 Mango
  • 2 tbsp. lime juice
  • ¼ Coconut milk
  • 1 tbsp. honey
  • 1 tbsp. chopped ginger
  • 1 tbsp. ACADO™ Avocado Oil
  • Salt to taste

Directions

  1. For Coconut Shrimp:
  2. 1. Add the cornstarch, egg, panko, coconut and salt in a large zip-lock bag and mix it well. Add the shrimps and shake it to coat it properly.
  3. 2. Heat a pan on medium flame and add ACADO™ garlic infused Avocado oil in it. Now shallow fry the shrimp until it becomes crispy and golden brown.
  4. For Mango Sauce:
  5. Add mango, ginger, honey, lime juice, coconut milk, and salt to a food processor. Puree until smooth. Season with ACADO™ oil.