Camarones al Coco — Mexican Coconut Shrimp

Instructions

1. Make the dipping sauce: blend the tamarind paste, chipotle pepper (seeds removed for less heat), honey and lime juice until smooth. Add 2 tablespoons water to adjust consistency. Season with salt. Refrigerate until serving.
2. Mix the shredded coconut and panko breadcrumbs in a shallow dish. Season the flour with cayenne and salt in another dish. Have the beaten eggs in a third dish.
3. Pat the shrimp completely dry. Working with one at a time, dust in the seasoned flour, dip in egg and press firmly into the coconut-panko mixture, coating both sides.
4. Heat the oil in a large non-stick frying pan over medium-high heat. When shimmering, fry the shrimp in batches for 2–3 minutes per side until the coconut is deep golden and the shrimp are pink and cooked through. Do not overcrowd.
5. Drain on a wire rack.
6. Arrange the coconut shrimp on a plate with lime wedges and the tamarind-chipotle dipping sauce alongside.
7. Serve as a starter, main course with rice or in warm tortillas with shredded cabbage, avocado and mango salsa.

Related Recipes

• Aguachile de Camarón
• Camarones a la Diabla