Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly

Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple mango salsa for a lightened seafood dinner that's out of this world. Appetizer Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly thumbnail Preparation Time: 30 minutes Total time: 1 hours 4 Servings Ingredients: 2 red peppers, seeded and diced, 3/4 tablespoon hot pepper sauce, 5 oz. rice wine vinegar, divided, 1-1/2 cups plus 1 teaspoon sugar, divided, 1-1/2 oz. fruit pectin, 1/2 pound butter, 4 oz. DOLE® Chef-Ready Cuts, Pineapple Cubes, 1/2 ea orange, segmented, 2 oz. DOLE Chef-Ready Cuts, Mango Cubes, 1/4 teaspoon fresh ginger, finely chopped, 1 tablespoon green onions, thinly sliced diagonally, 1 oz. DOLE Pineapple Juice, 2 oz. orange juice, 1 oz. olive oil, 4 eggs, 1 oz. milk, all-purpose flour, 1 pound flaked sweetened coconut, 1 pinch cayenne pepper, 2 oz. cornstarch, 16 ea (16-20) raw shrimp, peeled and deveined, Instructions: Step 1:
Boil peppers, hot sauce, 1/2 cup vinegar, and 1-1/2 cups sugar in sauce pan for 10 minutes.  Add pectin & boil for 1 minute.  Skim top of sauce to remove impurities.  Whisk in butter until completely emulsified.
Step 2: Combine pineapple cubes, orange segments, mango cubes, ginger, green onion, pineapple juice, orange juice, remaining vinegar, olive oil, remaining sugar in a large bowl; mix until fully incorporated.  Season to taste with salt and pepper; reserve. Step 3:
Mix coconut, cornstarch & cayenne in a large mixing bowl.  Whisk eggs and milk together in a large mixing bowl.  Dredge shrimp in flour, then egg mixture, then coconut mixture until shrimp are well coated.  Deep fry at 325 degrees until shrimp are thoroughly cooked and golden brown. 

Prep Time 30 minutes
Total Time 1 hours
Difficulty 3.0 Advanced
Calories Per Servings 1050 Calories
Servings 4
Nutrition facts Nutrition facts

About

Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple mango salsa for a lightened seafood dinner that's out of this world.

Ingredients 21

Ingredients

red peppers, seeded and diced
3/4 tablespoon hot pepper sauce
5 oz. rice wine vinegar, divided
1-1/2 cups plus 1 teaspoon sugar, divided
1-1/2 oz. fruit pectin
1/2 pound butter
4 oz. DOLE® Chef-Ready Cuts, Pineapple Cubes
1/2 ea orange, segmented
2 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/4 teaspoon fresh ginger, finely chopped
1 tablespoon green onions, thinly sliced diagonally
1 oz. DOLE Pineapple Juice
2 oz. orange juice
1 oz. olive oil
eggs
1 oz. milk
  all-purpose flour
1 pound flaked sweetened coconut
1 pinch cayenne pepper
2 oz. cornstarch
16 ea (16-20) raw shrimp, peeled and deveined

Steps

STEP1
Ingredients

2 red peppers, seeded & diced
3/4 tbsp hot pepper sauce
1/2 cup rice wine or cider vinegar
1-1/2 cups sugar
1-1/2 oz. fruit pectin
1/2 pound butter

Direction

Boil peppers, hot sauce, 1/2 cup vinegar, and 1-1/2 cups sugar in sauce pan for 10 minutes.  Add pectin & boil for 1 minute.  Skim top of sauce to remove impurities.  Whisk in butter until completely emulsified.

STEP2
Ingredients

4 oz. DOLE Chef-Ready Cuts, Pineapple Cubes
1/2 ea orange, segmented
2 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/4 teaspoon ginger, small dice
1 tablespoon green onion, cut on the bias
1 oz. of DOLE Pineapple Juice
2 oz. orange juice
1 oz. rice wine vinegar
1 oz. olive oil
1 teaspoon sugar
Salt & pepper to taste

Direction

Combine pineapple cubes, orange segments, mango cubes, ginger, green onion, pineapple juice, orange juice, remaining vinegar, olive oil, remaining sugar in a large bowl; mix until fully incorporated.  Season to taste with salt and pepper; reserve.

STEP3
Ingredients

4 eggs
1 oz. milk
All-purpose flour
1 pound sweet coconut
2 oz. cornstarch
1 pinch cayenne
16 (16-20) shrimp, cleaned and deveined 

Direction

Mix coconut, cornstarch & cayenne in a large mixing bowl.  Whisk eggs and milk together in a large mixing bowl.  Dredge shrimp in flour, then egg mixture, then coconut mixture until shrimp are well coated.  Deep fry at 325 degrees until shrimp are thoroughly cooked and golden brown. 

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