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Coconut Shrimp & Mango-Peach Chile Sauce

July 2, 2015 by Natalie

It’s no secret that I like tropical things.  So when I found out this week’s Whole Foods One Day Sale item was going to be wild shrimp, I went right to the tropics with it.  Crispy coconut shrimp served with a sweet and spicy mango-peach chile sauce.  Serve them as a snack on their own, or make it a complete dinner with a side of sweet plantains and rice… perfect for the upcoming holiday weekend!

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serves two

INGREDIENTS

for the shrimp…

1/2 lb uncooked shrimp, peeled and deveined, tails left on

1 1/2 cup unsweetened shredded coconut

1/2 cup tapioca flour (aka starch), or all purpose flour if preferred

1/2 tsp salt

2 eggs

1-2 tbsp coconut oil or ghee

 

for the mango-peach chile sauce…

1 cup chopped mango (1 large mango)

1 1/2 cups chopped peach (2 peaches)

1/4 to 1 tsp fresh Habanero chile pepper, depending on desired heat (sub Serrano if needed)

2 tsp fresh lime juice (1 lime)

1/2 tsp apple cider vinegar

2 tsp honey

1 tsp chopped fresh mint

1 tsp chopped fresh cilantro

1/4 to 1/2 tsp salt, to taste

 

for the plantains…

1 ripe plantain (yellow)

1 tbsp coconut oil, ghee, or avocado oil

salt, to taste

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DIRECTIONS

Make the sauce first…

Roughly chop the mango and peach

Remove the seeds from the chile pepper, then slice

(Habaneros are HOT- wash your hands well, some even like to wear gloves)

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Add the mango, peach, mint, cilantro, honey, vinegar, and lime to the food processor 

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Begin with 1/4 tsp chile and 1/4 tsp salt…

Blend, taste, and then add more of each as desired

If you like spicy, 1 tsp chile is fine, but it’s always best to start small 😉

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A note about processors… 

I’ve had this one that comes with my immersion blender for years

Small, simple, and super easy clean up… 

I get asked all the time which I sue for my condiments, so here it is! 🙂

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That’s it…

Refrigerate until serving

(Note: this will make more sauce than you need for a few shrimp,

but it’s so tasty to have around, I’m sure some leftovers won’t be a problem 😉 )

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To make the shrimp…

On one plate, add the tapioca flour and salt

On another, add the coconut

Which the eggs in a bowl

Clean and devein all shrimp, leaving the tails in tact if desired

(Make sure shrimp are relatively dry… pat down if needed)

Dip a shrimp in the tapioca blend

Shake off excess powder- you just need a light coating

(Too much can make them dry)

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Dip the shrimp in the egg, then in the coconut, coating it completely on al sides

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Continue until all shrimp are coated

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(Wait until all are done to begin cooking… this way they’ll all have the same cooking time)

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Heat coconut oil in a large pan over medium to medium-high heat

(On my funky electric stove, it’s a 6/7) 🙂

Add the shrimp, just a few at a time to avoid overcrowding the pan

Cook for approx 1 1/2 minutes, until golden brown

If you notice your shrimp are browning too quickly, lower the heat…

oppositely if needed, turn it a bit to get a deeper golden color

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Flip and repeat…

Approx 3 minutes total should be good, however cooking time

may vary depending on the size of the shrimp and heat  

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Lay shrimp on a paper towel…

Continue until all shrimp are cooked

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Serve with mango-peach chile sauce

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Or, if you want to whip up a quick batch of plantains to go with…

Peel the plantain, then cut it diagonally into long slices

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If using the same pan, wipe clean, then add

a tbsp of coconut oil to the pan over medium-high heat

Lay the slices in the hot oil, then cook for a couple of minutes until lightly golden

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Flip and cook for approx a minute more

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Lay on a paper towel to absorb excess oil

Sprinkle with salt, to taste

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That’s it!

To make it a complete plate, serve shrimp with rice, plantains, and the chile sauce

Enjoy!!

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Filed Under: Appetizers & Snacks, Condiments, Dips, & Sauces, Finger Foods, Gluten Free, Latin Flavors, Paleo & Primal, Potluck & Party Foods, Recipes + More, Seafood, Spring & Summer

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