Easy party appetizers from Matt Armendariz's On A Stick! cookbook. Coconut-flavoured shrimp with mango salsa is a lucky little recipe — it's fruity and fun, but feels elegant and luxurious at the same time. During the summer months, I always have fresh mango salsa on hand — it's wonderful with pork, chicken, and all types of seafood. You can even enjoy it on a chip. Its versatility can't be beat."
4 bamboo skewers
12 tiger shrimp, cleaned and peeled with tails intact
Salt and pepper
3/4 cup all-purpose flour
2 tsp garlic powder
1 tsp cayenne pepper
3/4 cup unsweetened coconut flakes
1/4 cup almond meal
2 tbsp panko bread crumbs
4 cups vegetable oil
2 mangoes, peeled and diced
2 tbsp cilantro, minced
2 tbsp diced red onion
1 tbsp seeded and diced jalapeño
1 tsp minced garlic
Zest and juice of 1 lime
1 tsp extra-virgin olive oil
Step 1: Line a baking sheet with parchment paper.
Step 2: Toss salsa ingredients in a bowl, seasoning with salt to taste. Cover and refrigerate until ready to serve.
Step 3: Season shrimp with salt and pepper. Combine flour, garlic powder, and cayenne pepper in a shallow dish; beat egg in a separate dish; in a third dish, combine coconut, almond meal, and panko.
Step 4: Dredge shrimp first in flour mixture, shaking off excess, and then dip in egg. Dredge in coconut mixture, gently shaking off excess.
Step 5: Thread 3 shrimp per skewer. Place skewers on the prepared baking sheet and refrigerate 1 hour.
Step 6: After shrimp have chilled, preheat oil in a large, heavy pot over medium-high heat. Once oil reaches 350°F, gently drop skewers into pot and fry about 6-8 minutes, or until golden. Drain on a paper towel and season with salt and pepper to taste. Serve warm, with mango salsa on the side.
Reprinted with permission from Matt Armendariz's On A Stick! (2011 Quirk Books).